There’s so many different wrapped meatloaf recipes around. There’s recipes for them wrapped in bacon, prosciutto and puff pastry. What makes this a bit different is that it’s rolled up like a Swiss roll and the pastry is inside as well. This old recipe uses a packet of chicken supreme soup to sop up the moisture, don’t think that’s available any more, but cream of chicken soup should do the job instead.
You can tell this is an old recipe as it gives directions to soak the chickpeas overnight. Of course you can still do that, but it’s much easier now to just buy tinned chickpeas. It makes the recipe a lot quicker and easier to make as you can cut out the first couple of steps and go straight to frying the onions, garlic and pepper.
It used to be quite hard to find recipes that catered easily for vegetarian guests, luckily that’s no longer the case. Years ago I remember searching for an interesting dish to serve my son’s girlfriend for a Christmas lunch dominated by roast pork and turkey. The answer I finally came up with was a stuffed eggplant, don’t think it was quite as spicy as this recipe though. Fortunately she seemed to enjoy it.
There’s nothing too unusual about these Little Meatballs, it’s more their size. As the recipe says they’re quite versatile, you can put them a pasta sauce or sweet and sour sauce. You could even serve them with a dipping sauce as a nibble or pop them in the kids lunchbox. I’ve included Mum’s Tomato Sauce for Mince Balls recipe as I think it goes well with them. Enjoy………..