Comfort food

SCOTCH BONNET SWEDISH MEATBALLS

Name: SCOTCH BONNET SWEDISH MEATBALLS
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: ½ kg lean ground pork; 1 egg; 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

Noté 5.0 étoiles par 1 utilisateur(s)

Portions

4

Préparation

20 minutes

Cuisson

30 minutes

Auteur

Frank Menard

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!

Image of SCOTCH BONNET SWEDISH MEATBALLS

Ingrédients

½ kg lean ground pork
1 egg
¼ cup of breadcrumbs
2 French shallots, finely chopped
½ tbsp. garlic
1 tbsp. Caraïbes jerk spice
Salt and pepper to taste

Ingredients for sauce

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

Préparation

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.

Frank Menard

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2 comments

Très bonne recette, la sauce était onctueuse et l’ensemble avait un goût que ma famille a apprécié. Réconfortant à souhait en cette soirée où la neige tombe à gros flocons.

Jasmin Perreault April 11, 2023
WoW, la recette est vraiment excellente. Je me suis régalé 👌🏻

Pascal Boisvert October 17, 2022