I’ve started cooking some red lentils in some beef stock, adding them and some breakcrumbs to mince meat to pad the meat out a bit (and hide some extra veg in the meat). With meatballs you cant even tell the difference. What are some of your hacks/tips/tricks?
if you have a slow cooker - enough water to cover, and then half more, turn on low, leave for 6 hours or until it smells good.