I really, really couldn't be bothered to go to the supermarket in the snow this evening. That and the fact that I had loads of root vegetables left from Sunday's feast and thanks to some decent advice in cookery books, a reasonable store cupboard, means that a really good midweek supper is possible in about half an hour. However you do have to be either a) organised enough to make and freeze your own meatballs (I mean, really) or b) a bit of an Ikea addict and have the habit of picking up a packet of their lovely frozen swedish ones whenever you need some new glassware. The latter is me. Especially given my frequent glass smashing habit.
So I started the meatballs first. 1 chopped onion, 3 cloves of garlic chopped fine *thank you God for food processors*, cooked til soft in 1 tbsp of olive oil. Add your meatballs dependent on appetite of hungry man. Then I added half a glass of rose that happened to be hanging around in the fridge, a carton of chopped Italian tomatoes,a slug of tasbasco and a small glug of balsamic vinegar. Seasoned well and cooked over a medium to low heat for 25 minutes cooks the meatballs through and reduces off some of the sauce.
In the meantime, I chopped two large carrots, a palm sized piece of celeriac and the same size of swede to 1 cm dice and boiled til slightly soft - about ten minutes. This then goes in the food processor with some butter and quite a bit of goat's cheese, diced quite finely but not quite to a puree and again seasoned well. All the veg is organic and British (for about 5p more a kilo than imported and non-organic - well worth it).
It's now sat on top of the stove awaiting a last reheat when J comes home, smelling lovely and having had a sneaky mouthful, tasting pretty good too.
Update: That was amazing. The root veg mash was creamy with the goat's cheese (I have a feeling it was better reheated, giving a chance for the cheese to melt in and cook slightly) and a little bit sweet, making it the perfect companion with the sweetish tomato sauce, just slightly acidic with the balsamic. I'm definitely making this again.