The question posed: can I take a meatball recipe and, rather than cook the meat in balls in a sauce, cook it all together so it’s like what I would call a bolognese-type sauce, and which Americans might call something like chilli?
Let’s find out!
I decided to use a recipe from Saffron Tales only because I had loved it recently and I had prunes to use up; I intend to try this with the meatball/kofte recipes in Jerusalem, too. The meatballs there are stuffed with barberries and walnut and prune, and simmered in a sauce of tomato and onion and prunes and so on. Oh and the meatballs have cooked rice in them.
So I made the sauce pretty much to spec, and then just… put in the mince, and all of the other ingredients (except the walnuts, which I added at the end) (oh and garlic because I ran out; how even does that happen?). I didn’t pre-cook the rice, just threw that in too, and added a bit more water to compensate. And let it simmer for maybe an hour or so? For the meatballs it said to simmer for 50 min; I figure bolognese sauce is always better when it’s all been cooking down together, so the same principle seemed to apply here.
And the verdict was: yes! This is a good option! I won’t stop making meatballs because there is definitely a place for that, but the place for THIS is in the dehydrator and making me ever more interesting food to take camping. I am very pleased with the results.
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