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Then I used a tablespoon to make rough meatball shapes
Quenelle bro, do you even?
Sounds good. Never thought about poaching them in the sauce although that is pretty obvious in hindsight. Shame about the fennel. Fennel and chili pork sausages are my desert island sausages.
Hmm....
Copyrights Desert Island Dishes
Aroogah-
Haha, no way you could call these irregular shaped meat conkers quenelles! Made the meatball melanzana earlier on, it'll be going in the oven in an hour or two. Had to make it without cheese for Lori so a mountain of pecorino will be added when I serve.
Lori's dad has a great Italian sausage recipe, he shared it with the local butcher and that's what the neighbourhood eats now!
RonAsheton
On the subject of meat sauce I had a craving for meatballs yesterday. Bought some minced beef, pork and a packet of good Cumberland sausages (they were out of the Italian fennel variety) a few tins of good tomatoes and got to work.
Blended the tinned tomatoes and threw them in a pot with some heated olive oil and brought it up to a gentle simmer. Took the sausages out of their skins and they went into the food processor with the mince and two eggs.
Then I used a tablespoon to make rough meatball shapes and gently popped them into the barely bubbling tomato sauce. Twenty minutes after the sauce had started to simmer again and a gentle poach they were ready to eat. I added some salt to the sauce and dinner was good to go. So easy.
I'll be throwing the leftover meatballs (there are loads) in the grill today to crisp them up a bit before putting them between layers of grilled eggplant and the tomato sauce. That's supper sorted.