It's been so freezing here, but in that glorious way that is uplifting: chill air but blue, bright sky. I hate a grey, overcast day (a problem for someone from a grey, overcast island) but a crisp, cold snap makes me relish the winter. And anyway, what better time to spend in the kitchen, keeping warm and producing food that comforts and cocoons. Naturally, that means that we have had many meatball moments, but that can only be a good thing.
I'm generally in an Italianate mood right now, but for those who could give a Moroccan(ish) meatball a whirl, I suggest my Mellow Meatballs. If you want to make your own meatballs - and I do tend to - then all you need to do is mix together 250g each minced pork and minced beef, or use 500g minced beef (preferably organic) with 1 egg, 2 tablespoons grated parmesan, 1 minced garlic clove, 3 tablespoons breadcrumbs, a teaspoon of dried oregano and a sprinkling of salt and grinding of pepper. Use your hands — that's easiest — and do not overwork, just mix lightly and roll into small balls. If you can stop yourself from rolling them ever bigger, you should get about 50 out of the above amount.
I'm quite a believer in child labour here, as small hands make small meatballs with ease (oversee hand-cleaning first and give them a bowl of cold water to refresh as they roll) and anyway, it's fair as it's my children who request them so frequently. They like them with pasta, rice, mashed potato — anything, so long as it's a carbohydrate, and who can blame them in this weather?
