recette, facile, boulette, suédoise, ikea
50 minutes • 4 servings

SCOTCH BONNET SWEDISH MEATBALLS

Autumn is upon us and who says autumn says comforting recipe like this one. Swedish meatballs enhanced with our Caribbean jerk spices and our Scotch Bonnet hot sauce. Perfect to warm your heart! No need to assemble a piece of furniture called FARDENGÖSCHEN in Swedish to eat meatballs!

Ingredients

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

SAUCE INGREDIENTS

  • ⅓ cup butter
  • ⅓ cup flour
  • 900 g of beef broth
  • 1 C. 1/2 tsp Scotch Bonnet hot sauce
  • 50 ml of white wine
  • 1 C. tablespoon of whole-grain mustard
  • ¾ cup of 15% cooking cream
  • 2 sprigs of thyme
  • Salt and pepper to taste

Preparation

  1. In a large skillet, brown the French shallot and garlic for 2 to 3 minutes over medium heat with a little olive oil and set aside. Keep the pan intact to cook the meatballs.
  2. In a large bowl, combine the meat, French shallots, garlic, breadcrumbs, Caribbean jerk spices and egg. Mix well with your hands and shape into small balls of around 3 centimeters.
  3. In the starting pan, cook the meatballs until they are evenly browned. Remove the meatballs from the pan and set aside.
  4. Remove the fat from the pan and add the butter and flour over medium heat. Mix with the whisk to form a roux. Add Scotch Bonnet hot sauce, mustard and white wine. Mix well and add the beef stock and 15% cooking cream. Mix well with the whisk, add salt and pepper, add the thyme and simmer over medium heat for about 25 minutes. (The sauce should have reduced by half).
  5. Then add the meatballs, mix well with the sauce and simmer for about 5 minutes over medium heat.
  6. Serve with fresh pasta, mashed potatoes or simply in a pan with a baguette.

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