Tomato Frikkadelle Meatballs
Juicy, flavorful, and simmered to perfection, these Tomato Frikkadelle Meatballs combine tender, spiced beef meatballs with a rich, herby tomato sauce for a satisfying, comforting dish. Infused with aromatic garlic, paprika, nutmeg, and fresh parsley, these meatballs are golden-browned before being gently braised in a sauce made with canned diced tomatoes, tomato paste, and a hint of thyme. The soaked breadcrumbs ensure the meatballs stay irresistibly moist, while the simmering process allows them to absorb the vibrant flavors of the sauce. Perfect served over fluffy rice, creamy mashed potatoes, or alongside crusty bread, this recipe is an easy yet impressive dinner option the whole family will love. With just 20 minutes of prep and a hearty payoff, these meatballs are the ultimate crowd-pleaser for any night of the week!
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Recipe Information
Ingredients
- 500 grams ground beef
- 1 medium onion, finely chopped
- 2 large garlic cloves, minced
- 80 grams breadcrumbs
- 60 ml milk
- 1 large egg
- 15 grams parsley, chopped
- 1 teaspoon ground paprika
- 0.5 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 400 grams diced tomatoes (canned)
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon thyme (dried or fresh)
- 250 ml water or beef stock
Instructions
In a small bowl, soak the breadcrumbs in the milk and set aside for 5 minutes.
In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, egg, parsley, paprika, nutmeg, salt, and black pepper. Add the soaked breadcrumbs and mix until well combined. Avoid overmixing to keep the meatballs tender.
Using your hands, shape the mixture into golf-ball-sized meatballs. You should get about 12-15 meatballs.
Heat the olive oil in a large skillet or shallow pot over medium heat. When hot, add the meatballs in batches and cook for about 2-3 minutes on each side until browned. Remove and set aside. The meatballs don't need to be fully cooked at this stage.
In the same skillet, add the canned diced tomatoes, tomato paste, sugar, thyme, and water or beef stock. Stir well to combine, scraping the bottom to deglaze and incorporate any brown bits from the meatballs.
Bring the sauce to a simmer, then carefully add the browned meatballs back into the skillet. Cover with a lid and cook on low heat for 20-25 minutes, occasionally spooning the sauce over the meatballs to keep them moist.
Taste the sauce and adjust seasoning if necessary with additional salt or pepper.
Serve the Tomato Frikkadelle Meatballs hot, over steamed rice, mashed potatoes, or with crusty bread to soak up the sauce. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 8.9 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 98 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 671 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
