I think just about everyone loves IKEA meatballs. Unfortunately with Miss A's dietary restrictions, this is not an option for us anymore. One day she may be able to eat these things, but we are still waiting for her health to improve to a level that we can try things. We have too many days of her being in pain and unwell to even attempt anything like that. I always try to look for the easy way to do things, and this shows in this recipe. The first cheat is that I buy the meatballs. Woolworths has a range of beef and lamb meatballs that are gluten, wheat and nut free so I start with those. They are pretty cheap too! Not the best meatballs I have ever tasted on their own, but cook them in this sauce and you will be convert! (I hope)
1 kg beef or lamb meatballs (premade or make your own, up to you)
1 cup beef stock (see recipe below)
1 cup nomato sauce (see recipe below)
1/2 cup thickened cream
herbs and spices to taste
Place meatballs in a large frypan in a single layer. Poor over the stock, this will stop them sticking a burning. Heat, stirring, until stock comes to the boil. Add nomato sauce and herbs and spices. Continue cooking, stirring occasionally so the meatballs cook evenly, until the meatballs are cooked. Stir in cream. You can serve at this stage, or keep cooking until the sauce reduces and thickens. I serve these with mash potatoes and silverbeet out of the garden, sauteed in butter. Yumm! I even caught my mum and husband eating the sauce out of the pot last time! It is so yummy!
Now to recap, here are the recipes for stock and nomato sauce again. I know they are on a previous post, but if you like the ease of it all being together, then here it is!
1 sml beetroot, peeled and diced
6 carrots, sliced
3 sticks celery, diced
1 leek, finely sliced
1 1/2 cups water
herbs and spices, to taste
Place all ingredients in a pot, cover and simmer until vegetables are soft. Blend until smooth. Replaces tomato in most recipes, works as a salsa, pizza sauce, pasta sauce, flavouring in casseroles and soups, everytime you see 'tomato paste' or 'tinned tomato' in a recipe.
BEEF OR CHICKEN STOCK
1 kg beef bones or chicken frames
1 leek, sliced
2 carrots, sliced
2 sticks celery, sliced
1 green capsicum, seeded and chopped
10 cups water
herbs and spices
Place all ingredients into a slow cooker and leave overnight or up to 2 days. Skim off the fat, and strain into a container, ice cube trays or lined muffin trays for freezing. Use whenever a recipe calls for stock or a stock cube. Lasts up to 4 days in the fridge or indefinitely in the freezer.
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