Meatballs in Tomato Sauce

I think it’s the smallness of it all, the walnut-sized balls of meat in sauce, that children like, but they also find the texture of ground meat more digestible than even the tiniest strips of unminced meat.

Since making meatballs is more fiddly than shepherd’s pie (but only marginally: no potatoes to peel, remember) I tend to do a lot and then freeze them in little bags of 4 apiece. If I want to cut corners, I don’t do all that chopping and gentle frying for the sauce, I just use t