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.
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.
ReplyDeleteGlad you liked these. The marinara had great flavor but I thought a little thin.
ReplyDeleteYour 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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