I know I'm not the only person after a long day inside Ikea who likes the sound of Swedish meatballs. After a recent day of moving furniture and home goods, the idea of tasting meatballs had been lingering in the back of my mind.
The tangy sweet-and-sour sauce, and perfectly wholesome rice adds just the right balance to the fluffiness of the meatballs. Flavorful and colorful this traditional dish is perfect for a weeknight dinner.
1.15 ground beef
2 handfulls chopped parsley
2 tbsp sesame seeds
2 1/4 c and red wine
1 c + 2 tbsp. tamari sauce
4 tbsp. grape-seed oil
1/4 tsp kosher salt
2 c marinara sauce
2 cups rice
4 1/2 cups water
2 tbsp olive oil
Directions For Meatballs
1. combine the meat, 1 handful of parsley, sesame seeds,2 tbsp tamari sauce, and 1/4 c red wine in a bowl. close tightly in a ziploc and let the meat marinate for twenty minutes in the refrigerator.
2. halve and thinly slice the onions. in a large sauce pan heat up the grape seed oil toss the onions in and the salt. cover the sauce pan with a lid. reduce the heat to a medium temperature. occasionally stir the onions. once they have finished sautéing and begin to brown add the marinara sauce and wine. stir and add the tamari sauce. once the sauce is hot lower the flame, and add the remaining handful of parsley. stir and cover.
3. Shape the meatballs and gently put them into the saucepan. once all the meatballs are in cover with lid. Let them simmer. If you need to add more liquid, add more wine and sauce.
Serve over Basamati brown rice. Serves 4
see directions for rice below
Directions For Rice
1. Combine all ingredients in a medium saucepan. Bring to a boil. stir once. cover with a tight fitting lid. reduce heat and simmer for 45 minutes. remove from heat and let stand, covered, for 5-10 minutes longer.