SCOTCH BONNET SWEDISH MEATBALLS
Fall is just around the corner and fall means comfort food like this one.
Swedish meatballs enhanced with our Caribbean jerk spices and Scotch Bonnet hot sauce. Perfect for warming the heart!
You don't have to put together a cabinet called FARDENGÖSCHEN in Swedish to eat meatballs!
½ kg lean ground pork
¼ cup of breadcrumbs
2 French shallots, finely chopped
½ tbsp. garlic
1 tbsp. Caraïbes jerk spice
Salt and pepper to taste
⅓ cup butter
⅓ cup flour
900 g beef broth
1 tsp. Scotch Bonnet hot sauce
50 ml white wine
1 tbsp of old fashioned mustard
¾ cup of 15% cooking cream
2 sprigs of thyme
Sel et poivre au goût
Ingredients for sauce
In a large skillet, sauté the French shallot and garlic with a little olive oil for 2 to 3 minutes over medium heat and set aside. Keep the pan intact to cook the meatballs.
In a large bowl, combine meat, French shallots, garlic, breadcrumbs, Caribbean jerk spices and egg. Mix well with your hands and shape into small balls, about 3 cm in size.
In the original skillet, cook the meatballs until they are evenly browned. Remove meatballs from pan and set aside.
Remove fat from pan and add butter and flour over medium heat. Whisk together to form a roux. Add Scotch Bonnet hot sauce, mustard and white wine. Mix well and add beef broth and 15% cooking cream. Mix well with a whisk, add salt and pepper, thyme and simmer over medium heat for about 25 minutes. (The sauce should have reduced by half).
Then add the meatballs, mix well with the sauce and simmer for about 5 minutes over medium heat.
Serve with fresh pasta, mashed potatoes or simply in the pan with a baguette.
Inspiration for your everyday life. For small and big events.