What can possibly make the humble meatball any more comforting than it already is? Well I was keen to find out and to attempt to up my meatball game in the process. I decided to make chicken meatballs in a kind of cordon bleu style. I served them with spaghetti and a tomato sauce, but there’s no reason why they shouldn't work with gravy and mashed potatoes, or rice and maybe something like tzatziki. The world is your oyster, or indeed, your meatball.
I prefer to roast meatballs, rather than frying them, because I tend to find that moving them around when frying breaks them up too much.