Fabulous, Jan! I made these for a family gathering, preparing meatballs and sauce the day before, and combining them and baking on the actual day. I made a double quantity and they were devoured!! One young man must have managed about a quarter of the dish all by himself!! I used a mixture of about 1/3 lamb mince to 2/3 beef mince, and my guests raved about the tender flavoursome meatballs, cloaked in a sweetish tomato sauce, a perfect combination. Making for home, I would serve with pasta, but in this case they were served on a buffet where the starches were rice and a potato bake, they went very well with everything on offer!! I will definitely make again, with the duo of meats, and this undoubtedly would be very freezer-friendly. Thanks for helping me to be a good hostess, Jan!
Another fabulous recipe thanks Jan! You can tell your sister that these was VERY much enjoyed today. I made the full amount and put well over half of the meaballs and sauce into the freezer for Christmas, they will make great appetisers. I took the tinfoil off for the last 15 minutes to crisp the top and added a little parmesan. We ate this with penne pasta that had been cooked in a spicy vegetable broth and had a huge green salad on the side. Do NOT omit ONE SINGLE ingredient!! The list looks long, but the results are wonderful - these meatballs have a rich multi-layered flavour with a subtle background heat of chilli. I made mine with half minced lamb and half minced beef - only because I had 500g of each in the freezer! I look forward to serving the remainder of these meatballs for Christmas drinks and nibbles, I will heat them up again and serve them with cocktail sticks with baguette croutons for dipping in the sauce! Made for please make my recipe #9 in the Oz/Kiwi forum, merci encore Jan. FT :-)