meatball and sauce

In this meatball recipe, i made a sauce similar to those Swedish meatball sauce so glamorously coveted at Ikea restaurant but i simplify the ingredients so as to reduce the cost to prepare it.

Prepare your meatball here.

For the sauce

2 tablespoon of butter

a tablespoon of all-purpose flour/wheat flour

a litre of beef stock

one large onion, diced

a medium carrots, cut into small pieces

salt & freshly ground black pepper

Melt butter in a sauce pan or pot. Cook the meatball until browned all over. Then transfer to a plate and set aside. Using the fat built-up in the same pan, saute the onion until lightly browned. Then stir in the flour, and cook until the flour had absorbed the liquid inside the pan. Immediately deglaze with a quarter of the litre of the beef stock. Then add the remaining beef stock and bring to a simmer. Add the meatball and the carrots and let reduce the liquid over medium heat until the sauce thickens. Once the sauce thickens, check the seasoning with salt and pepper, and optionally add a dash of lemon juice and a stick of butter to finish.

baked meatball with tomato sauce

Despite its simple form and style, there are considerably some efforts needed to prepare this. First off, prepare the meatball. Here’s how.

Then prepare the tomato sauce. Here’s how.

Finally, pre-cook the meatballs halfway on a pan (by pre-cook I mean half-way or ¾ way since they will be baked inside the oven later). Prepare a square baking dish, pour the tomato sauce into the dish, place the meatballs in, top with some sliced cheddar or grated parmesan or shredded mozzarella and bake until the cheese has melted, about 15 to 20 minutes. Serve with bread.

Perfect for a lazy night of cooking. (provided the meatballs are prepared earlier and making the tomato sauce is no longer considered as troublesome chore)