Meatballs in tomato sauce
6 servings
90 minutes
Meatballs in tomato sauce are the true embodiment of comfort and warmth in Danish cuisine. Hearty and aromatic, they capture a wealth of flavors thanks to a harmonious blend of spices, fresh herbs, and rich tomato sauce. The origins of this dish trace back to traditional Scandinavian meat dishes that emphasized the tenderness of the mince and balanced seasoning. The tomato sauce with thyme, capers, and Worcestershire sauce adds a tangy-sweet note that perfectly complements their juiciness. Served with egg noodles, they create a complete meal that warms the soul. This is an ideal choice for a family dinner or a cozy evening when you want to enjoy something traditional yet with an exquisite touch.
1
First, prepare the sauce. Heat olive oil in a large pan, sauté the finely chopped onion until soft, sprinkle with a teaspoon of cumin, and mix.
- Olive oil: 50 ml
- Onion: 2 heads
- Cumin: 2 teaspoons
2
Add thyme, finely chopped chili, and canned tomatoes with juice, bay leaf, a bit of sugar, and a pinch of salt, mix everything and simmer on low heat for ten minutes.
- Thyme: 6 stems
- Chili pepper: 1 piece
- Canned tomatoes: 800 g
- Bay leaf: 2 pieces
- Sugar: to taste
- Salt: to taste
3
Pour in the chicken broth, bring the contents of the pan to a boil, and let it simmer on low heat for half an hour, stirring occasionally.
- Chicken broth: 300 ml
4
Now you can prepare the minced meat for the meatballs. Chop the remaining onion and garlic in a blender and mix with the meat mince (beef and pork) in a deep bowl.
- Onion: 2 heads
- Garlic: 3 cloves
- Ground beef: 300 g
- Ground pork: 300 g
5
Add all other ingredients except rice and milk: mustard, breadcrumbs, chopped parsley and mint, Worcestershire sauce, finely chopped capers, tomato paste, cumin, and lightly beaten egg.
- Hot mustard: 0.5 teaspoon
- Breadcrumbs: 50 g
- Parsley: 10 g
- Mint: 10 g
- Worcestershire sauce: 10 ml
- Capers: 1 tablespoon
- Tomato paste: 2 teaspoons
- Cumin: 2 teaspoons
- Chicken egg: 1 piece
6
Mix well and only then add the rice with milk - incorporate them, and then send the filling to the refrigerator for ten minutes.
- Basmati rice: 150 g
- Milk: 200 ml
7
Shape balls about 4 cm in diameter from chilled minced meat. Place them on a baking sheet, pour tomato sauce over them, and bake in a preheated oven at 180 degrees for forty-five minutes. Serve the finished meatballs with egg noodles.
