This looks awesome! My experience with the canned crushed tomatoes is that they're rather bland. Does the meat seasoning carry over into the sauce, or is it a matter of one complimenting the other?
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I stirred up some "Swedish" meatballs yesterday using this recipe -- https://www.seriouseats.com/the-best...atballs-recipe -- but froze rather than cook them. They're supposed to be fried in about 1/2 inch / 1.5 cm oil, but I'd rather do that outside rather than mess up the kitchen. It was too rainy and windy yesterday to cook outdoors.
Came across this thread this morning and am wondering if I should put them on a rack and cook them over charcoal in my Hasty Bake a la 58unlimited in post 14. Or griddle fry them on the GrillGrates in my Weber gasser. They're little fellas, so they'll cook fast even from frozen.
Hmmmmmmm......Last edited by IowaGirl; May 1, 2022, 07:12 AM.Comment
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The last two times I've made Ikea's Swedish meatball recipe I smoked them for about 30 minutes with a little crepe myrtle then cooked as directed in the recipe.
When I pan brown meatballs I use my cast iron skillet with just enough oil to coat the bottom. I turn them six times (kinda treat them like a cube even though they are round) to get a good crust on all sides, they always turn out much better than oven browned meatballs.
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