Swedish Meatballs with Tomato Sauce
Servings: 4 people
Equipment
- 1 large mixing bowl
- 1 Large frying pan
Ingredients
- 800 grams Beef Mince
- 60 grams Cheese - Mozzarella grated
- 1 small Onions - Brown finely chopped
- 675 grams Tomato passata
- 15 grams Dijon Mustard
- 125 ml Cream
- 75 grams Coconut flour
- 1 large Egg room temperature
- Salt and Pepper to taste
- 125 ml Water
- olive oil for frying
- 2 grams Allspice
- 1 sprig Fresh Basil Leaves to garnish
Instructions
- Place the beef, cheese, allspice, 15 grams of coconut flour, egg and 4 grams of Salt and Pepper in a large mixing bowl and mix thoroughly.Form tablespoons of mixture into small meatballs and place in the refrigerator to chill for at least two hours
- Heat 30 ml of oil in a large frypn over medium heat.Fry the onion for 5 minutes.
- Add the passata, mustard and water and bring to a boil.Remove from heat and set aside.
- Heat 30 ml of oil in a large frying pan over medium heat.Fry the meatballs in batches for 10 minutes each, gently turning every 2 minutes to cook all over.
- Return all the meatballs to the pan and pour the sauce over the top.Bring to a gentle simmer and cook for 20 minutes.
- Stir the cream and 30 grams of coconut flour together and drizzle into the sauce.Gently stir through, being careful not to let the sauce boil.Let it simmer for another 5 minutes until the sauce thickens.
- Season to taste and serve warm, garnish with basil leaves.
