Nuggsy

You’ve got to work out the surface area of the interior and exterior of the egg and then extract the volumetric square footage in metric imperial flombles.

The difficulty my aunt had when writing down my nan’s recipes is that, in a lot of cases, she had the measurements in her head. So, there was a lot of guess work and estimation.

My guess was always that it would be half of an eggshell, previously used, twice. So, maybe it would technically be 1 egg worth of water. Never really considered that before…

It was actually a black and white stone carving. We had to do a pencil rubbing, imprinted that on another piece of paper and sent it off to be digitally enhanced and then printed in the colour you see before you.

No problems! If you end up making them, let me know :)

Fair enough. There’s a video I watched by Mythical Kitchen not too long ago and they go through the different techniques used when making spaghetti and meatballs. I think they went for a sear type thing, but mostly because cooking it in the sauce for so long made the meatball really soft and fall apart easily and they preferred a tougher meatball. I don’t really remember though, so don’t take my word for it. Was an interesting watch regardless.

I have nostalgia tied with that way of making meatballs. So, it may not be the best way to cook them, but they’re still delicious and reminds me of my nan.

Sure! As requested

It says to roll into small balls, but small could be anything depending on context.

My nan got a recipe from this Italian lady, back when dinosaurs roamed the earth. The recipe says to cook the sauce for one hour and then you add the meatballs and cook them for 1.5 hrs.