Hope it works out well. 
They were very good thank you. Iâll do them again as even the fussiest eater in the world liked them 
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Excellent, very pleased they worked well.
Most traditional âItalianâ meatball recipes are actually âtraditionalâ Italo-American. Italian immigrants in East coast cities had much greater local access to cheap beef (via Chicago) than their relatives back in the old country, so they created lots of new dishes.
Hi AM
Yes I am with your mother in using breadcrumb and soak them in milk before using them in the mixture. If left for a while they soak up the milk so no need to squeeze out the excess milk. Together with an egg they bind the meatballs well. I have been using this recipe for what feels like centuries! I vary it slightly but the original version is the best.
I will try your recipe in the near future. I like to panfry the meatballs too which adds another flavour into the sauce made in the same pan. 
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Not in my case Dr Mark. My BIL is Italian and the recipe is from Italy. Although I agree that there are masses of âItalianâ recipes in America especially which bear little resemblance to the original versions in Italy. When we lived in California it was especially noticeable that what was offered was not at all similar to the traditional version.
As a vegetarian I use all lentils and chopped mushrooms. If you can make it with mince you can make it with lentils!
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No, not really. The tub temperature is normally about 34C which sounds hot, but when the bubbles get going then they cool you due to evaporation. It works quite well. The trouble today was keeping the water temperature down. I had to replace some of the water with cold water to lower it a couple of degrees.
Iâve triedthat a few times. It does work well.
Tried that as well and works great.
Not at all, we keep ours at around 31c, it sometimes goes up to 33c but is wonderful to get your body temp down. Once the weather cools down we then up the heat until it gets way too cold getting out, last year it was November!
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I use different sorts of lentils for all sorts of dishes. Dahl is a favourite and quick and easy
Love lentils and other beans of all sorts. They say we should eat more beans, glad to comply. Especially when they taste good and are healthy for you. Except butter beans which I canât get on with. I use another bean instead
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Couscous tabbouleh. You just assemble it then put it in the fridge for 1 hour +. Couscous is already cooked, and just needs rehydrating.
Gùteau salé with salad (you can cook it ahead and store it in the freezer)
Frittata/quiche/halloumi - ditto
Hummus / dips + crudités
Sandwiches + wraps
Yoghurt sorbet - blend equal quantities of Greek yoghurt + frozen fruit together with a little honey. Eat straight away or pop in the freezer for later.
Salads (obviously), but investigate passive cooking - boil pasta for 1 minute, then turn off the heat and leave it for the recommended cooking time (in addition to the minute already cooked) before draining and rinsing for salad. Ditto potatoes.
Boil eggs, then turn off the heat and leave them while you get on with something else. If you can removed them from the water without burning your fingers they are hardboiled.
PokĂ© bowl. Packet microwave rice is already cooked and doesnât need reheating.
Cold beer is all well and good but donât forget the rosĂ© 
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Because we have so many raspberries, and Iâve never had any luck making wine from them, Iâve made loads of raspberry sorbet using an ice cream maker I got for âŹ10. Its simple to make, just raspberry juice, lemon juice and sugar.
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A Brut Blanquette de Limoux whilst in the tub (or pool if you have one) canât be beaten 
I have one in the fridge for later 
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Mum used to do a lot of raspberry gin, made now and ready for xmas
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Rosé down here is drunk with lots of ice in it
IMO ice and wine should always be kept apart by glass. Last Weds had a long lunch at French friendsâ place, a reasonable rosĂ© arrived correctly chilled, but surprisingly without an ice bucket; second glass was unpleasantly warm.
Now that sounds interesting. Do you have her recipe ?
Absolutely. Not Rose, but I never have Limoux without an ice bucket loaded with ice, some water and salt to lower the temperature.
Had an interesting few days away with car club pals in terrible heat.
Ice, ice and more ice⊠was demanded from the Waiters⊠at every restaurant we eat at⊠and water, water everywhere⊠glug glug.
This was the first time Iâve seen 'em glugging more water than wine!
Bowls of ice cubes were passed along each table. Ice was added to everything, our glasses of water, rosé and even red (shock, horror) and the lads muttered and glugged and us ladies sipped gently
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