Swedish-style meatballs

  • Preparation 35 min
  • Cooking 25 min
  • Servings 4 to 6
  • Freezing Absolutely

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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

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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!