Tuesday, December 7, 2010

Meatballs in Tomata sauce a la Anna L (and Markus Aujalay)

On one of our many very long drives to work Anna L told me this recipe, well, more of a concept than a recipe. She had a hard time of frying meat, so Håkan and she would cook meatballs in a diced tomato sauce. It's fantastic, but don't be tempted to cook for too long. Only give them 10 minutes maximum in the boiling tomato stew.

Markus Aujalay provides a recipe similar to the one below in his book rigtig mat för familjen, [real food for the family], but there is really a lot of leeway when it comes to ingredients. I've put an asterisk beside the essentials.

meatballs:
500 grams minced meat*
2 eggs*
beef/mutton stock*
pressed garlic
thyme (half a teaspoon)
curry (same again)
saffran (same again)
salt and peppar

mix together and roll into balls to drop into the boiling tomato stew.

Tomato stew:
Garlic*
olive oil*
two cans of diced tomatos*
2 bay leaves
thyme
a glass of apple juice or white wine
sugar, salt and peppar
diced parsley*

Fry the garlic in a large casserole dish for a few minutes. Then add everything else. And great for lunches the day after as well!

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