This week's Eating with Ellie dish is Meatballs with Simple Marinara, chosen by Margaret. I always thought that marinara implied seafood (there is none in this dish), and that a tomato sauce was Napoli, but hey, a rose by any other name ...
This was another surprise hit. The meatballs/rissoles of my childhood or in a can were rather dry, nuggety things, but these meatballs were moist and delicious - presumably because of the addition of grated carrot and cooking them in the sauce. They were flavourful and filling and I'd make them again.
I served my meatballs with the salad from next week:
To see what the others thought of this dish, visit the LYL section of the Eating with Ellie website.
3 comments:
Hehe apparently we call seafood and tomato sauce marinara but in America it's a tomato based sauce only. I overheard that as a conversation in an Italian restaurant.
Glad you liked these. The marinara had great flavor but I thought a little thin.
Your meatballs look great. My sauce was very red (crushed tomatoes in a can do that I guess, and I do love that aspect, and I did love these meatballs. I did brown them a little before I dunked them in the tank as I don't like the texture of soft mushy meatballs so I crisped the outsides up a bit so we would eat them. Guys and meatballs go together like best friends. lol
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