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Subject:Kangetti Bolognese
Time:10:59 pm
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.
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ffutures
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Time:2015-03-18 12:02 pm (UTC)
I'll probably have the rest of the pack as a meatball sub or something, haven't decided yet.
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hotfoot_jackson
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Time:2015-03-20 08:00 pm (UTC)
We tend to use sausages for meatballs (or did before I got "healthy"), chop them into a hot frying pan with scissors and the skin contracts to turn them into lovely little pork meatballs. Spanish sausages with red peppers and red wine are particularly good. The kangaroo ones do sound intriguing tho'.

Seasoning, I've always been partial to good 'ol mixed herbs and Schwartz Season All (use the Schwartz!) but Worcestershire sauce is most excellent. As is marmite, good spoonful into a spag bol or chili perks it up no end (as it does for quorn, very useful during my veggie years).

Edited at 2015-03-20 08:01 pm (UTC)
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