A couple of friends were coming round for drinks and snacks. This put me on the spot because I am not a wonderful kitchen wiz. But I can cheat. Earning a hot rep as a great cook does not happen overnight, so I had to perform well. I looked up meatballs on the Internet and found a dead easy recipe from some guy’s 105-year-old Sicilian grandmother.

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How bad could that be? I read it carefully. Now here’s a wonderful tip for all recipes you look up on the Internet. Check at least three or four until you find the recipe that best suits your natural style of cooking. You must try early on to establish your own style. This is what your food tastes like, what its texture is. I love Portuguese and Italian cooking — it has the most satisfying taste and smell, simple and rewarding. German food is too often stodgy, but lovely in the dead of winter as pure comfort feeding. But let’s get back to the meatball saga. I dried some stale bread in the oven to create breadcrumbs (one hour at 120C). Then I took a pack of pork bangers and a pack of minced beef.The porkies contain cereal and are sticky enough so you don’t need to bind with eggs. Add some garlic (always), salt and pepper, a touch of balsamic vinegar. The big secret comes next — which was not in the recipe. Add diced bacon, chopped oregano and grated cheese — I use Edam because it is less demanding than Cheddar.That’s it — roll into golf ball sized meatballs and pop into the oven at 200C for 20 minutes. Well, the praise was overwhelming. The crowds went wild! These are the best meatballs I have ever, ever tasted. Go for it.View Your Product Available For Download Here.http://betterlifeinformation.com/cooking/culinary/

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