Fresh, full of flavour and impossibly fluffy, these meatballs switch the ratio away from meat to vegetables
What makes a meatball a meatball? I struggle with the term because English, unlike some other languages, doesn’t have a satisfactory word for a veggie ‘meatball’. One definition, I suppose, is any kind of minced meat sphere that’s been bulked out with starch or vegetables to lighten things up and to add or absorb flavour. The solution would be to permit the word to cover instances where the ratio shifts away from meat, making balls that are almost dumpling-like: fresh, full of flavour and impossibly fluffy. And to let us still call them meatballs.
Continue reading...from Lifestyle | The Guardian http://bit.ly/2G3LEuI