Swedish-style meatballs

Name: Swedish-style meatballs
Prep time: 35 min
Cook time: 25 min
Yield: 4 to 6
Cuisine: Québécoise
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; 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 35 min
Cooking 25 min
Servings 4 to 6
Freezing Absolutely

Cook mode

Add to favorites

Ads

Quick access

Ingredients
Preparation
Comments

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 !!!

Ads

To help you make this recipe

Ads

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

Ads

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!

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!

Ads

Comments

Ads