Cloudy with a chance of meatballs

It was cloudy when I made these

I like to play it safe. In life, love and in cooking. I’ll eat anything, but I won’t cook everything. Call it laziness, call it favouritism, call it perfectionism (probably the latter) but I tend not to veer to far away from my ten dish repertoire. You’ll have seen countless roast chicken, noodle salad and veggie hash recipes-not-recipes on my newsletter because these are what I know and I like to know. That is all. The other week I tried to whole roast a cauliflower and it went horribly wrong and the whole meal was bang average, and more than that, it just didn’t feel like me. They say you are what you eat; I am what I cook. On Sunday, I was a large fluffy meatball, browned, put aside and then plunged into an anchovy-laden red sauce topped with ricotta and lots of parsley. Ricotta is truly the key. If I was making lamb meatballs, I would have used Greek yoghurt for a little acid to cut through; but with 500g of beef mince, I knew it had to be ricotta. To me the only pasta to eat with meatballs is linguine (I prefer the smooth flatness to spaghetti’s small roundness) with a generous sprinkling of pecorino (not parmesan). I originally started making meatballs with Alison Roman’s 'Goodbye Meatball’ recipe, but it’s come a long way (hers are epic, mine are similar but the red sauce is a different ball game). The only thing that could replace a Sunday roast is either a Sunday slice (last week at All Kaps residency at Papo’s Bagels) or a Sunday sauce. What can I say? I’m a creature of habit.