This Is Just To Say: Garam Masala In Meatballs

I make meatballs pretty frequently, mostly because, duh, they’re good but also because the boys both will totally eat them. I try to think of stuff that I can goof around with that won’t necessitate scuttling dinner, because that would be disastrous, so I keep the experimentation within a safe orbit.

So this last time I went into Niki Segnit’s The Flavor Thesaurus and worked the angle of tomato, being that we were eating pasta with meatballs in tomato sauce. Sure enough, a lot of the components of garam masala are in there for tomatoes: anise, cloves, nutmeg — like ketchup, I guess. So, anyway, I figured we should try it. It worked. It was good. I would do this again and again, in fact.