Last night I made meatballs with a creamy tomato sauce and linguine for dinner. Originally the recipe is adapted from the Swedish food blog Smaskens. Smaskens translates to Yummy in English, which I think describes this dish very well. I tweaked the recipe a little bit though, since the original contains minced pork but I prefer beef. This pasta dish is truly delicious and feels very italian - and is quicker to make than you might think! 

Serves 4 people

This is what you need for the meatballs:

500g minced beef (or pork if you like)

1 tbsp capers, chopped

zest from 1 lemon

1 clove garlic

1 egg

0,5 dl chopped fresh parlsey

1 dl grated parmesan

salt and pepper

For the tomato sauce:

1 can of chopped tomatoes

1 can of whole tomatoes

1 shallot

2 cloves of garlic

Olive oil

1 dl white wine

0,5 dl double cream

sugar, salt and pepper

Mix all the ingredients for the meatballs in a bowl with a fork. Divide into small balls by rolling the mixture using your hands.

Finely chop the shallot and the garlic (or use a garlic press). Heat up a large pan and fry in olive oil (I use quite a lot of oil, be generous!) until the onion is soft but not brown. Add the tomatoes, wine and cream, season with a pinch of sugar and salt and pepper to taste. Add the meatballs and let them simmer in the sauce for around 30 minutes. Serve with linguine and an obscene amount of grated parmesan. Yummy!

Ps. I added A LOT more parmesan after the pic was taken. Just wanted to make that clear.