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?
I usually have a tin of kidney beans that go straight in, or I’d like to try roast chickpeas as well. You can stick in back in the oven if you want everything to warm up nicely together.
Gave this a go last night with some leftover Bolognese. The Mrs was very impressed, thank you!
Omg you have no idea how happy that makes me :) thanks!