Swedish-Style Meatballs

Ingredients

• 500 g lean ground beef, by Maillard
• 500 g lean ground pork, by Maillard
• 2 large shallots, very finely chopped
• 2 garlic cloves, finely chopped
• Olive oil
• 2 slices brown bread, diced
• 1/4 cup milk
• 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

1. 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.
2. In a large bowl, add the bread and milk and toss. Let stand 2 minutes.
3. 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.
4. 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.
5. 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.
6. 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.
7. Add the sour cream and the thyme leaves then mix with the whisk until smooth.
8. 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!