Meatballs simmering in simple Tomato sauce....

 Meatballs is a classic Swedish dishes that in the 1700s were actually more common on the dinner table than the currently popular “regular” meatballs. But the meatballs are not to be confused with the “regular” meatball, these are cooked in a sauce or broth instead of fried and served with a sauce. Tastiest, it of course if you do meatballs from scratch with your own ground beef, but to save time use store bought ground beef.

Its nearly a year since our Assistent Rep and me had our first conversation about “Swedish meatballs” unfortunately it took this long to try them. Now I have a recipe straight from Sweden its delicious and hopefully will be enjoyed by you as well.  You can find this along with many other Swedish delights on the Ankarsrum blog at http://www.bakamera.nu/ just translate into English and cook away!

Ingredients meatballs    
  •  1 lb ground beef
  • 1 medium onion
  •  2 eggs
  • 1 cup bread crumbs
  • 1/2 tbsp. ground coriander
  • 1 tsp. ground cumin
  • salt and pepper to taste 

Ingredients Tomato Sauce   

  • 2 lbs fresh tomatoes   
  • 1 tsp. oregano
  • 1 tsp/ basil
  • 1 cup  beef stock 
  • salt and pepper                                                                                                                                                              
  • If you are self-grind the meat, then mount the meat grinder with 4.5 mm hole disc on the machine to get a medium coarse consistency. When done grinding the meat you can also grind the onion if yo wish, thus clearing the mill so it’s easier to wash.  If you do not grind the meat yourself, finely chop the onion.  Place the Stainless bowl on the machine and mix all the ingredients for meatballs to a smooth batter using the dough roll and scraper. Run the machine at the lowest speed for a few minutes. 
  • Clean and chop tomatoes. Boil all ingredients for tomato sauce and mash lightly with a potato masher or immersion blender for a finer sauce.
  •  Shape the round balls of ground meat, about 5 cm in diameter. Simmer about 1/2 the meatballs in the sauce and then the other half doing each batch for about 12 minutes. After this return all meatballs to sauce and allow to simmer a bit longer. Serve with freshly cooked pasta and tomato sauce.
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