I adore meatballs, especially Swedish meatballs, but I find lately I’m having less and less patience with anything that has to be individually prepared, filled, or stuffed! However, I came up with a solution! Skip the dividing and the rolling, and just make a Swedish meatball loaf instead.
This recipe is adapted slightly from one in my 60-Minute Gourmet cookbook. I cut it in half (because an entire meatloaf was more than I wanted all at once). And, I fiddled with the ingredients a bit. It called for allspice (I have none) and aquavit (ditto – and not buying an entire bottle of something for one recipe).
Make the mixture, heat, and eat. No fussing. No bother. And no need to roll out endless mini-meatballs either.
This works beautifully with just some rice (white or brown). Top both with the sauce.
The recipe is enough for one generous serving or two smaller ones. If you have extra, eat it cold for lunch (or as a sandwich) the next day. My mom would eat it for breakfast (her favorite), but you can do lunch if you want to be more conventional.
More Meatball and Ground Meat Recipes
Italian meatballs, but just enough for one person. Great for the classic spaghetti and meatballs. Or, use them in soup (see below).
Once you’ve got those meatballs, you can make soup in mere minutes. Just a few basic ingredients, dump, heat, and eat.
Yes, it’s ragu, but not the usual red sauce. Instead, it’s made with white wine, sausage, and ground beef. No tomatoes anywhere. Even better with fresh pasta.
This is not your mom’s sloppy joe. It’s got a kick! The secret is sriracha. More flavor, more modern, and even more delicious.