“Very tasty recipe despite accidentally adding 2 tins of cannellini, ending up with 20 large meatballs. Rather a lot for 1 person. Tomorrows tea too and see how it freezes”
“This is a very tasty, generous dish. I used sweet potatoes instead of fennel so that I didn't have to serve a carb side dish. I also made about 24 meatballs so that I could cook them through in the oven at the same time as the veggies were roasting - they took about 30 minutes to brown. This saved energy and washing-up! Thank you yet again Jamie for a great recipe.”
“Very tasty and easy to do but if you like your veg softer, you will either need to cook longer or nuke (microwave) them for 5 mins or so. SWMBO, doesn't like fennel so I used Pak/Bok Choy and some fresh cauliflower. I imagine this would have affected the taste profile. The tomato & pepper sauce was so easy to make but I didn't have pointy peppers so used a small jar of sweet teardrop peppers and a small jar of antipasti roast peppers. This will have also affected the taste profile of the original recipe but it was delicious. Definitely a regular play with recipe.”
“Thank you, Jamie, for sharing your skills and knowledge with us. I’ve forwarded the meatballs recipe to my daughter in USA. It’s straightforward, one pot, nutritious and delicious. You’re a star.”
