Fricadels with creamy tomato sauce

By admin
14 September 2011

Serves 4


500 g mince

1 small onion, very finely chopped

60 ml (¼ c) chopped parsley

1 carrot, grated

salt and pepper

2 eggs, beaten

100 ml grated parmesan cheese

oil for frying


1 can (410 g) chopped tomatoes

1 can (410 g) sweet peppers

salt and freshly ground black pepper

5 ml (1 t) soft brown sugar

125 ml (½ c) cream (optional)

250 g spaghetti


Mix all the ingredients – except the oil for frying – and roll into small balls.

Heat a little oil and fry the fricadels until golden brown. Set aside.


Bring the chopped tomatoes, canned sweet peppers, salt, pepper and brown sugar to the boil then simmer for a few minutes.

Stir in the cream and return to the boil. Stir in the fricadels and reduce the heat.

Boil the spaghetti in salted water until al dente, drain and serve with the fricadels and tomato sauce.

Tip: The cream gives the sauce a creamy flavour but it’s just as tasty (and healthier) without it.

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