I froze these meatballs when I made them here.
I served them with some broccoli and crispy potatoes. I just cubed the potatoes, threw them in a roasting dish and tossed them in rapeseed oil, chopped garlic and chopped rosemary (an abundance of which grows in the garden). They roasted for about 35 minutes at 200ºc.
I also baked the meatballs for about 15 minutes.
Mr S made a wholegrain mustard and crème fraîche sauce to dollop on top. Delicious!
This was dinner…7th June 2013.