In the kitchen: the no pasta edition

Thistles and Kiwis,

Regular readers may be imagine that we only eat pasta in this house, or at least eat it a lot (particularly with sausages in the sauce). This is, however, a misconception, and to prove it to you here is what we had for dinner tonight.

With it still being summer, I decided to make the beef and courgettes or zucchini (depending on your preference) meatballs from Julia Turshen’s Now and Again, with a couple of salads and some pitta breads on the side

The meatball mixture is very simple, containing beef mince, courgette, garlic, red onion, cumin and nigella seeds as the basic ingredients. They are topped with a tahini and lemon sauce for added flavour.

I made a tomato and sweetcorn salad topped with basil, and a cucumber and dill one, along with a bowl piled high with green leaves. There was some pitta bread on the side.

Verdict? Well, I have made these many times before (the page in the recipe book is testament to that)but not for ages (to be precise, April 2023) and they always go down well.

Also entered in Wednesday Words & Whimsy.

Thistles and Kiwis is a Wellington, New Zealand based blog written by Barbara, who likes cats, summer, good food and pretends to garden.

You can find Thistles and Kiwis on Facebook, and also on Instagram @thistlesandkiwis. If you want to get in touch, email me on thistlesandkiwis@gmail.com or lofgren@thistlesandkiwis.com

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Published by Thistles and Kiwis

Loves summer, sunshine and cats. Beginner gardener, likes eating, cooking and reading about food

41 Comments

  12. There’s just something about a meatball esp. a cute small one I find. I wonder why they are so appealing? :) These sound delicious! My faves are the German ones cooked in a lemon and caper sauce. I must make them again and I must make your version.

    #WWWhimsy https://sherryspickings.blogspot.com/

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