I also drizzled over some of my homemade salted caramel
sauce of extra pizzaz, though any
sauce is of course optional,
if you're the sort who also hates stuff like
sweet chilli sauce.
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).