April 05, 2007

Easter and surprise lamb meatballs

Today´s Swedish word: påsk. Means Easter.

Let me begin with an apoplogy for my sporadic appearance here on this blog, but right now my life in Real Life consumes most of my energy and time. I have had some rough months being unemployed and now when I have my new super life (my new job is SO wonderful) there are a lot of things to catch up with! Today for example I am doing laundry (OK, I have washed my clothes once in a while even before) and also cleaning in strange places. You know, those cupboards in the kitchen you dread to open because you a) won´t find what you are looking for anyway and b) something will inevitably fall out and smack you in your face. We have a couple of those! And I have decided that this Easter is going to be perfect. Lots of food, lots of feathers, lots of eggs, everything sparkling clean and sorted out (well, I have surrendered to our home office which is beoynd help) and lots of cooking.

In the picture is our Easter decoration in the kitchen, birch twigs with feathers and my cute little eggs and rabbits and whatnot. We got a little carried away when we were out walking in the forest last weekend and picked half the tree (of course we didn´t pick of a standing tree but one put down by someone) so this is big. And the leaves are coming!

We won´t have lamb on the Easter table so I decided to make something with lamb yesterday instead. These large meatballs are easy to pull off, very tasty and freezes well. Since A. won´t touch anything with garlic I now have some tasty lunches in the freezer! The recipe is one of my classics, I made it up some years ago and makes it once in a while.

Happy Easter!

Lamb meatballs with surprise inside

400 grams lamb mince
1 small onion, finely chopped
1 large egg
salt, pepper
(optional) 1 clove pressed garlic
200-300 ml ready tomato sauce, bought or home made.
50 grams feta cheese
Stir the mince with onion, the spice and egg to form a smooth batter. Cube the cheese. Rinse your hands in cold water and take a blob of the mince, flatten it out and put a feta cube in the middle. Wrap the mince around it to shape large meatballs or patties. Put them on a cutting board or plate rinsed in water. I got eight meatballs from this amount of mince.
Brown the meatballs in butter on all sides. When golden, pour over the tomato sauce, put a lid on the pan and let simmer for about ten minutes until cooked through. Serve with bulgur wheat, rice or pasta.

3 comments:

Steve said...

Sounds good. I'll look for ground lamb, which, unfortunately, isn't common here. Life without garlic in unimaginable.

Glenna said...

Sounds lovely! I'm going to have to try these sometime soon.

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