Wednesday, December 30, 2015
Meat balls with tomato sauce
Here comes a kid's hit, at least in our family.
Yesterday we were preparing a 15 liter pot, yepp, that's about 16 quarts, of stuffed cabbage, and not gonna say how many pieces, but let's just approximate it was over 200.
This time it is made of a mix of beef (60%) and pork meat (40%), and I bought the usual Costco quantities, ending up with just a "tiny" extra that was ready to be used for something else, plus I have a hubby who demands home made food.. Tell me about some spoiled family.. *sigh*
Anyway, this was a relatively easy dish, and to tell the truth, it is one of our top favorites! Maybe because this was the only edible dish at the highs school and university cantines :D.
I'll not go into details how to make the meatballs, I guess everybody is familiar with them.. or maybe later..
meat balls, 5-6 /person
mashed potato, I usually count with two larger, or three smaller, potatoes for each person
tomato sauce: 1 can organic tomato sauce, dried lovage leaves, if you don't have use dried celery leaves or if you don't have that either use basil, water, salt, black pepper
Make a potato pure using creamy potatoes (Golden potatoes are still our favorite for that), salt to taste, butter and sour cream.
Empty the tomato sauce in a small pot. Fill the empty can 1/2 or 2/3 with water, depending how thick you like the sauce, and add it to the tomato sauce.
Add a pinch of salt, black pepper, and a tsp of the lovage leaves.
Boil together on very low heat for 3-5 minutes, leaving the lovage some time to flavor your sauce.
Back home we always added some flour to thicken the sauce as there was limited tomato sauce available, but nowadays I prefer to use more tomato pure and no flour at all for thicker sauce.
Serve.. It can be served also with the microwaved potato side, minus the duck sauce (use some melted butter instead).