the weather in frankfurt has finally taken an autumnal turn and i’ve been excited to look at food better suited to cooler days. these chicken, pancetta and parmesan meatballs were a great success - not surprising really, when you take those three ingredients and add fresh rosemary and sage (it’s so nice to break out these woody herbs).
i made a double batch of meatballs, which we ate over two meals. the first, pictured above, was a broth made from chicken stock flavoured with bay and more rosemary to which i also added spinach and mange tout. if you wanted something more filling, a handful of pasta or some noodles would have been a nice addition.
for the second meal, i fried the meatballs in a little olive oil, took them out of the pan and then made a tomato sauce flavoured with garlic, chilli flakes and a sprig of rosemary. the meatballs were returned to the sauce to heat through and we ate this with tagliatelle, topped with grated parmesan.
both were deliciously rich while still being light enough to remind me that it is only the very earliest days of autumn.