Smörgåsbord Original Meatballs Provençale
- 400g Smörgåsbord Original Swedish Meatballs
- 1 bottle Red Wine (Cote du Rhone) half for the recipe, the rest to drink with your dinner
- 1 Sprig of Thyme
- 1 small Onion peeled and chopped
- 1 Bay Leaf
- 1 Carrot, washed, peeled, and chopped in slices.
- 2 Garlic cloves, peeled
- Few Black Peppercorns
- Zest of one Orange
- 50g Black Olives
- 1 x 400g tin of Chopped Plum Tomatoes
- 6 tbsp Olive Oil
Marinated with garnish and red wine overnight, then cooked and braised. Served with mashed potatoes.
In a shallow dish pour half of the red wine (Cote du Rhone if possible as it’s a recipe from the South of France. Add carrots, onions, thyme, bay leaf, garlic, and leave for few hours to marinate.
Note: As the meatballs are pre-cooked, you do not need to put them in the marinade.
While that is happening, prepare the rest of the garnish on the side.
In a heavy bottom sauté pan, add olive oil. When hot but not smoking, add the meatballs, and give them a lovely roasted colour. Take them out of the pan and place aside keeping them warm.
Take the marinade, put it through a sieve to collect wine only, and add the wine to the hot pan where you roasted the meatballs. Cook to let the liquid evaporate to about half the quantity, then add the garnish you put aside, plus the tomato, orange zest, and cook slowly for 1 hour or until the sauce starts to become lovely and syrupy. Then add the olives and put back the meatballs to warm up and simmer for about 15 minutes. At that stage the sauce should be just thick smooth and syrupy enough. Now check the seasoning, and this is ready to serve with a lovely creamy mashed potato. Or if you prefer, some tagliatelle.