Jessie's Swedish Meatballs

I was just looking for something easy yet different when I decided to make these meatballs.  They have a red tomato sauce while my go-to meatballs have a creamy cream of chicken sauce.  That was really the only difference...except for the dreaded breadcrumbs.  You can read all about the saga of the breadcrumbs in my previous post.

First you combine the ingredients.  These had both ground pork and ground beef and one whole onion.

Then you brown the meatballs.  Exciting!

Simultaneously (don't you love how most cooking has to be done simultaneously?  No wonder women are good at multi-tasking) you make the sauce.

Then you dump the sauce and the meatballs in your trusty 9 x 13 pan and bake for an hour.  Yes, an hour (when I can simmer on the stove top for twenty minutes with the same results).  

Here it is when finished.  Of course it looks almost the same.

And here's my plate of food with a little bit of rice as well.  I was so sick of making these meatballs that I didn't want to eat them or blog about them but I just had to do it.  Not everything is successful or will be worth the time you put into it.  And just so you know, oatmeal is way, way better than breadcrumbs in your meatballs.