Swedish meatballs

Name: Swedish meatballs
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 2 large French shallots, very finely chopped; 2 garlic cloves, finely chopped; Olive oil; 2 slices regular brown sandwich bread, diced; 1/4 cup (60 ml) milk; 1 lb (500 g) lean ground beef; 1 lb (500 g) lean ground pork; 1/4 teaspoon (1.25 ml) Chinese five-spice powder; 1/4 teaspoon (1.25 ml) ground nutmeg; 1/4 teaspoon (1.25 ml) dried oregano; Fresh parsley, for serving; Salt and freshly ground black pepper; 1/4 cup (60 ml) butter; 1/3 cup (80 ml) flour; 4 cups (1 L) beef broth; 3 tablespoons (45 ml) white wine; 2 teaspoons (10 ml) Dijon mustard; 3/4 cup (180 ml) 14% sour cream; 1 teaspoon (5 ml) fresh thyme leaves; Salt and freshly ground black pepper

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

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Ingredients

2 large French shallots, very finely chopped
2 garlic cloves, finely chopped
Olive oil
2 slices regular brown sandwich bread, diced
1/4 cup (60 ml) milk
1 lb (500 g) lean ground beef
1 lb (500 g) lean ground pork
1/4 teaspoon (1.25 ml) Chinese five-spice powder
1/4 teaspoon (1.25 ml) ground nutmeg
1/4 teaspoon (1.25 ml) dried oregano
Fresh parsley, for serving
Salt and freshly ground black pepper

Ingredients for the sauce

1/4 cup (60 ml) butter
1/3 cup (80 ml) flour
4 cups (1 L) beef broth
3 tablespoons (45 ml) white wine
2 teaspoons (10 ml) Dijon mustard
3/4 cup (180 ml) 14% sour cream
1 teaspoon (5 ml) fresh thyme leaves
Salt and freshly ground black pepper

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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 shallot 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, just long enough to reheat them in the sauce. Serve with rice and roasted vegetables. Spoon the sauce over and garnish with fresh parsley!