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Digital Subscriptions > Delicious Magazine > January 2016 > Three Times a Winner: Meatballs

Three Times a Winner: Meatballs

Is there anyone who doesn’t like meatballs? They’re easy-to-make comfort food that’s in a satisfaction league of its own. As if to prove it, they pop up in just about all of the world’s great food cultures. Here are three recipes from different countries, each totally moreish, and each with the bonus that you can make and freeze it for later – if you can wait that long

Italian baked meatballs with garlic baguettes

COVER RECIPE

SERVES 4. HANDS-ON TIME 30 MIN, SIMMERING TIME 40 MIN, OVEN TIME 10 MIN

1 Italian baked meatballs with garlic baguettes, p38
PHOTOGRAPHS CHARLIE RICHARDS STYLING OLIVIA WARDLE

MAKE AHEAD

Make the tomato sauce and garlic butter 3-4 days in advance and chill, covered, or freeze for up to 1 month. You can freeze the uncooked meatballs at the end of step 2 (on trays, then bag up) for up to a month. Or cook the meatballs in the tomato sauce as in step 3, then cool and freeze without the cheese. Defrost to continue.

FOOD TEAM’S TIPS

This looks like a lot of anchovies, but it doesn’t make your meatballs taste fishy – it just gives them a savoury depth of flavour. If you’re worried, add 6, fry some of the mixture, taste, then add the rest if you want to.

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About Delicious Magazine

Tuck into the January issue of Delicious – it’s packed with comforting recipes including Nigel Slater’s warming wonders, three-ways with meatballs, main-meal soups, Alpine recipes for mountainous appetites and a heartwarming mac ‘n’ cheese. Plus, there are great no-faff midweek meals, lighter recipes for the new year and foolproof guides to perfect Yorkshire puds, sourdough bread and pork wontons – satisfaction guaranteed.
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