Smörgåsbord Original Meatballs Provençale

Smörgåsbord Original Meatballs Provençale

A Swedish twist on a French classic — rich, aromatic, and bursting with flavor.

Bring a taste of the South of France to your table with this irresistible Smörgåsbord Original Meatballs Provençale recipe. Infused with red wine, garlic, herbs, and citrus, this dish perfectly blends Swedish comfort food with Mediterranean flair. It’s the ideal recipe for cozy dinners, Sunday meals, or when you want to impress guests with an effortless yet elegant dish.

⏱️1 hour 30 minutes • 🍽️ 4 people

Ingredients

• 400g Smörgåsbord Original Swedish Meatballs
• 1 bottle Red Wine (Cote du Rhône preferred) — half for the recipe, the rest to enjoy with your meal
• 1 sprig Thyme
• 1 small Onion, peeled and chopped
• 1 Bay Leaf
• 1 Carrot, peeled and sliced
• 2 Garlic Cloves, peeled
• Few Black Peppercorns
• Zest of 1 Orange
• 50g Black Olives
• 1 x 400g tin Chopped Plum Tomatoes
• 6 tbsp Olive Oil

Method

  • Marinate the aromatics: In a shallow dish, pour half the red wine (preferably Cote du Rhône for authentic Provençale depth). Add the carrot, onion, thyme, bay leaf, garlic, and peppercorns. Leave to marinate for a few hours. (No need to add the meatballs — they’re pre-cooked.)
  • Sauté and brown: In a heavy-bottom pan, heat olive oil over medium heat. Add the meatballs and sear until golden and aromatic. Remove and keep warm.
  • Reduce and enrich: Strain the marinade, reserving only the wine. Pour it into the same pan and simmer until reduced by half. Add the reserved vegetables, chopped tomatoes, and orange zest. Cook gently for about an hour until the sauce becomes rich and syrupy.
  • Finish and serve: Stir in the olives, return the meatballs to the pan, and simmer for another 15 minutes. Adjust seasoning to taste. Serve hot with creamy mashed potatoes or fresh tagliatelle.
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