So far, the ways I know of cooking meatballs
are: Italian style (with soffrito, tomato purée, beef stock, red wine, garlic, oregano and Parmesan, then served with pasta, or courgetti if I
'm feeling virtuous), Swedish style (in
gravy with Philadelphia
Light mixed into it to make it creamy, then served with mashed potatoes and peas) or something I found
on an American recipe site once which sounds vaguely Tex - Mex, although I gather from the measurements in your recipe that you
're from the other
side of the pond, so you'll probably raise an eyebrow at that (with black beans, pinto beans, BBQ sauce, smoked paprika, chilli flakes and cheddar, then served with sweet potato wedges).