The kangaroo meatballs were very nice with spaghetti and my version of bolognese-ish sauce. Fried half a pack (six meatballs, a bit over 100g) in olive oil with plenty of garlic and onions and some pre-mixed Italian herbs, capers, pepper, and a teensy bit of Worcestershire source, then simmered in a can of chopped tomatoes. They came out very nice indeed, with a good meaty taste that survived cooking and the other ingredients. A nice meal with some salad and garlic bread, and definitely one to try again.
|comments: Leave a comment|