Swedish-style meatballs
- Preparation 35 min
- Cooking 25 min
- Servings 4 to 6
- Freezing Absolutely
Ahhh these Swedish meatballs from IKEA. Their texture is a bit doubtful but the taste is always at the rendezvous. Since I’m a big fan, I had to do my own version! The sauce is good, especially with the addition of fresh herbs and Dijon mustard. The meatballs are perfect, spicy and juicy … Bon appétit !!!
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Ingredients
- 2 large shallots, very finely chopped
- 2 garlic cloves, finely chopped
- Olive oil
- 2 slices brown bread, diced
- 1/4 cup milk
- 500 g lean ground beef
- 500 g lean ground pork
- 1/4 teaspoon five Chinese spices
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon dried oregano
- Fresh parsley for the service
- Salt and pepper from the mill
Ingredients for the sauce
- 1/4 cup butter
- 1/3 cup flour
- 4 cups beef broth
- 1 tablespoon white wine
- 2 teaspoons Dijon mustard
- 3/4 cup 14% sour cream
- 1 teaspoon fresh thyme leaves
- Salt and pepper from the mill
Preparation
- In a large skillet over medium-low heat, add the shallots and garlic followed by a drizzle of olive oil. Cook, stirring for 3 to 4 minutes to soften. Pour into a plate and let cool for 10 minutes.
- In a large bowl, add the bread and milk and toss. Let stand 2 minutes.
- Add the ground meat, the spices, the onion mixture then season with salt and pepper generously. Mix with your hands for 4 to 5 minutes to combine the ingredients. Form small meatballs using a large tablespoon of the mixture. Set aside.
- In the same large skillet over medium-high heat, add a drizzle of olive oil and brown the meatballs on each side, for 5 to 6 minutes in total, until the meatballs are fully cooked. Remove with a slotted spoon and reserve on a plate.
- Wipe the pan and heat over medium-low heat. Melt the butter and add the flour. Mix to form a roux and cook for 1 to 2 minutes while stirring.
- Add beef broth, white wine and Dijon mustard then season with salt and pepper generously. Bring to a low boil and stir constantly with a whisk, for 3 to 5 minutes, to break up the lumps and thicken the sauce.
- Add the sour cream and the thyme leaves then mix with the whisk until smooth.
- Add the meatballs and mix to coat. Cook for 2 to 3 minutes, stirring gently. Serve with rice and roasted vegetables. Drown with sauce and garnish with fresh parsley!
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Our sommeliers suggest
ALBERT BICHOT CHABLIS 2014
Its fresh, filled with flavours and will perfectly get along with these meatballs. Citrus, riped apples and floral notes with a dry finale that will cut the fat and the salt of these meatballs!
See the product
BOHEMIAN PILSNER, BRASSERIE VROODEN, 5%
This German-inspired pilsner will surprise you with its aromas of honey, butterscotch and fresh bread that will harmonize with the pork and the beef of the meatballs. Although it is a little bitter, it will be balanced thanks to the fat from the sauce.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Our sommeliers suggest
ALBERT BICHOT CHABLIS 2014
Its fresh, filled with flavours and will perfectly get along with these meatballs. Citrus, riped apples and floral notes with a dry finale that will cut the fat and the salt of these meatballs!
See the product
BOHEMIAN PILSNER, BRASSERIE VROODEN, 5%
This German-inspired pilsner will surprise you with its aromas of honey, butterscotch and fresh bread that will harmonize with the pork and the beef of the meatballs. Although it is a little bitter, it will be balanced thanks to the fat from the sauce.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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