During Lockdown my husband found the recipe for a certain furniture stores Swedish meatballs online. He then asked me if I could adapt this recipe to make them ‘mummy friendly’ as he likes to call it. Basically for me the meatballs have to be gluten and dairy free.
For this recipe we both put our thinking caps on and we created this delicious dish. It’s definitely one we will be eating again. They were so yummy baked in the oven. In the furniture shop you can buy these from, it is customary to eat these with chips and Lingonberry sauce. We opted for pasta and a tomato sauce. It was scrumptious and we thought you might like the recipe too.
Do you love the meatballs from this furniture shop or are you like me and can’t eat them. Either way will you be trying this recipe? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Large mixing bowl
- Fine grater
- Baking tray
Ingredients for the meatballs
- Mince pork x 250g
- Mince beef x 250g
- Onion x 1
- Carrot x 1
- Egg x 1
- Tomato puree x 2 tbsp
- Tamari or soy sauce x 2 tbsp
- Ground flax seed or brown bread crumbs x 4 – 6 tbsp
- Dried oregano x 1 tsp
- Salt and pepper to your tastes
Method for the meatballs.
- Peel and grate the carrots.
- Set the grated carrot aside.
- Now peel, slice and finely chop the onion.
- Put the onion and carrot into the large mixing bowl.
- Add in the mince pork and beef.
- Next add in the egg, tomato puree, tamari or soy sauce, ground flax seed or brown bread crumbs, dried oregano and salt and pepper to taste.
- Mix all of these ingredients together with your hands.
- When everything is well mixed together divide the mixture into 16 balls.
- Put into the fridge for a couple of hours.
- Preheat the oven to 180°C or gas mark 4.
- After two hours put the meatballs into the baking tray and cook for 25 – 30 minutes or until the juices from the meat run clear.
- To check the juices are clear, put a skewer into the burger and then pull it out at that point the juice should run clear.
- If there is still blood in the juice pop it back into the oven for another five minutes and check again.
- Continue with this process until the juices are clear.
Ingredients for the sauce
- Onion x 1
- Garlic x 2 – 4 cloves
- Courgette x 1
- Tinned tomatoes x 2
- Tomato puree x 2 tbsps
- Dried mixed herbs x 1
- Salt and pepper to taste
- Spinach x 2 large handfuls
- Pasta x 300g
Method for the sauce and pasta
- For the sauce, chop the onions.
- Peel and finely grate the courgette.
- Drizzle enough olive oil to cover the base of the frying pan and put it on a medium to high heat.
- Add the onions to the pan and fry until the onion has turned translucent.
- After a few minutes add in the garlic and continue to fry until everything has softened.
- Next add in the courgette and fry until that starts to soften.
- Pour over the tinned tomatoes and turn down the heat on the hob.
- Now add in the tomato puree and stir all of these ingredients together.
- Leave the sauce until five minutes before the meatballs are done and then add the spinach.
- The spinach about five minutes to wilt down.
- Cook the pasta as per the packet instructions.
- Add the pasta to the sauce, not the other way round.
- Finally add the meatballs to the tomato sauce, serve and enjoy.
Beef and Pork Meatballs is a yummy dinner that will feed the family. The pork and beef mixed together are full of flavour and taste. The sauce can be made in advance of a meal and frozen. Plus the meatballs can be made the day before or on the morning. I wouldn’t recommend freezing this meal but it’s great as a leftover lunch the next day. However you decide to eat this dinner, as always, please enjoy. Thank you xxx