Meatballs And Burger Buns


Ingredients for meatballs:
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon dry basil
2 eggs, lightly beaten
1 cup milk
Ingredients for sauce:
2 tablespoons finely chopped fresh basil
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon paprika


Directions for meatballs:
Into a small bowl, put plain breadcrumbs and pour over milk. Stir to combine and let stand for minute or two.
Finely chop onion and garlic in a food processor.
In meanwhile, put meat into a big enough bowl. Add all spices, herbs, salt, black pepper, and chopped onion and garlic. Add lightly beaten eggs and in milk soaked plain breadcrumbs. Dig in with clean hands and mix all together. Be gentle and do not over knead. With a help of an ice-cream scoop, form 30 meatballs.
Bake them in 400*F preheated oven for about 7 minutes.
Direction for sauce:
Put a pot over medium heat. Add olive oil, banana and jalapeno peppers, salt, paprika, and crushed chili peppers. Sauté until peppers are tender; for about 5 minutes. Add crushed tomatoes, garlic, sugar, and basil. When sauce starts to bubble, add meatballs, and cook for another 10 minutes.
Directions for burger buns:
Follow the recipe at:
When I tried it for the first time, buns came out just perfect. It's easy and quick!
With the help of a fork, open burger bun.
Place onto a plate and generously smother with sauce and top with meatballs. Top with shredded cheese (I used mix of Swiss, mild cheddar, and Muenster), put under broiler for minute or two, and voila, delicious bites are ready to be devour!


Meatballs are that world ultimate dish that each country has different name for. While I was growing up, I enjoyed my meatballs as “polpette” that were first lightly fried in oil, added to tomato sauce, and served with a side of creamy mashed potatoes. My mom’s polpette weren’t round (balls), they were more like patties. Just delicious every single time! When I got married I started to enjoy my meatballs as “kofte”, cooked in oven as a casserole with sliced potatoes, either in tomato or tahini sauce, and always with a side of rice. As life road lead us to Sweden, my meatballs became “köttbullar”; there, meatballs are often served with served with mashed potatoes, “gräddsås” (a creamy gravy) and “lingonberry sylt” (cranberry jam). And now, in USA, I proudly enjoy them as meatballs over the pasta, with potatoes, in a sandwich… So my recipe is a mix of all recipes from countries I was blessed to call my home, but no matter what you call them, there is only one word that can describe meatballs: heavenly indulgence! Well, maybe two :)


1 servings


Friday, January 7, 2011 - 8:43am


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