I’ve started cooking some red lentils in some beef stock, adding them and some breakcrumbs to mince meat to pad the meat out a bit (and hide some extra veg in the meat). With meatballs you cant even tell the difference. What are some of your hacks/tips/tricks?
Gave this a go last night with some leftover Bolognese. The Mrs was very impressed, thank you!
Omg you have no idea how happy that makes me :) thanks!