Here’s the irony of dinnertime at this time of year: I am less inclined to cook and more inclined to eat. I blame short days and chilly temperatures! This recipe was one of our dinners this week, and I wanted to share it here because the girls were pretty excited about it. So was I, because it makes great leftovers for lunch the next day:
Confession: it’s not a recipe per se, it’s an assemblage (which you must read in a French accent) because it only requires four ingredients and very little Actual Cooking. Here’s the recipe. I should mention that we made it with pre-made chicken meatballs this time around, but you can make it with vegan/vegetarian meatballs too.
We serve it with fresh bread and a big salad, but I heated ’em up and poured it over leftover buttered noodles for lunch. YUM.
It’s a really good dish to serve when schedules are full and time is short. It’s also a good one to bring to a Christmas potluck. That’s where we first encountered these saucy little things, and we’ve made them many times since.
