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).
4 tbsp
chilli sauce, or to taste (not to be confused with
sweet chilli sauce or hot
sauce, such as Tabasco; we used Lingham's,
which is mild,
sweet and spicy)
You can tuck into chiles en nogada,
chillies stuffed with a spicy meat mixture and topped with walnut
sauce, or go for some tamales, dough parcels filled with a variety of fillings (usually meat, cheese, vegetables,
chillies, or something
sweet),
which are wrapped in banana leaves or cornhusks and steamed.