So today I started playing around with the baked meatball recipe. It started off like this, but wasn’t really working for me. So I tried a tomato sauce, passata with some balsamic vinegar added and it was ok but it was also the definition of bland. What to do…
Today, I mushed the chicken mince with minced garlic, onion and some parsley butter. But more importantly I changed the sauce. I’ve been searching the interweb for sauces for baked meatballs and found a recipe for meatballs on The Pioneer Woman, and the sauce was made with ketchup, as for years and years this kind of tomato sauce was the only one I would eat (and I ate it with everything), I thought I’d give it a try.
So 1 cup of ketchup (controversially, I prefer Sainsbury’s tomato sauce and don’t like Heinz!), 2 tablespoons sugar, 3 tablespoons white vinegar (I used white wine vinegar as it was what I had), 2 tablespoons worcestershire sauce (and on a side note is there a brand of worcestershire sauce other than L&P – ’cause I’ve never seen one, though I have a recipe for one in one of my cookbooks and no I won’t be trying it any time soon..).
It was fab…like crack in a sauce form…and look what it did to my meatballs..