Boulettes Suédoises de Porc avec Sauce Crémeuse Scotch Bonnet
50 minutes • 6-8 servings

Swedish Pork Meatballs with Creamy Scotch Bonnet Sauce

Tender and flavorful pork meatballs, seasoned with Caribbean jerk spices and smothered in a generous creamy sauce made with whole-grain mustard and Firebarns Scotch Bonnet hot sauce. The secret to this recipe? Everything is prepared in the same cast-iron skillet to capture the delicious browned bits and add even more flavor to the sauce.

Ingredients

MEATBALLS

  • 1 kg lean ground pork
  • 2 eggs
  • ½ cup breadcrumbs
  • 2 French shallots, finely chopped
  • 1 tbsp minced garlic
  • 2 tbsp Caribbean jerk seasoning
  • Salt and pepper to taste

CREAMY SAUCE

  • ⅔ cup butter
  • ½ cup flour
  • 900 ml beef broth
  • 2 tsp Firebarns Scotch Bonnet hot sauce
  • 100 ml white wine
  • 2 tbsp whole-grain mustard
  • 1 ½ cups 15% cooking cream
  • 4 sprigs of fresh thyme
  • Salt and pepper to taste

Preparation

1. Prepare the meatballs

  • In a large bowl, mix the ground pork, eggs, breadcrumbs, French shallots, garlic, and Caribbean jerk spices. Season with salt and pepper to taste.
  • Mix well by hand until the mixture is uniform, without overworking the meat.
  • Shape into meatballs weighing approximately 35 to 40 g each.

2. Cook the meatballs in the cast-iron skillet

  • In a large cast-iron skillet, heat a drizzle of oil over medium-high heat.
  • Place the meatballs in the skillet and brown for 6 to 8 minutes, turning regularly to achieve a beautiful golden color on all sides. Work in batches if necessary.
  • Remove the meatballs from the skillet and set aside on a plate. They will finish cooking in the sauce.
  • Keep the browned bits in the bottom of the skillet to add maximum flavor to the sauce.

3. Prepare the sauce in the same skillet

  • Reduce the heat to medium and add the butter directly to the cast-iron skillet used to cook the meatballs. Allow it to melt slowly with the browned bits.
  • Stir in the flour and whisk for about 2 minutes to form a lightly golden roux.
  • Gradually deglaze with the white wine, scraping the bottom of the skillet to collect all the caramelized browned bits.
  • Gradually pour in the 900 ml of beef broth while whisking constantly to obtain a smooth, uniform sauce.
  • Add the whole-grain mustard, Scotch Bonnet Firebarns hot sauce, and fresh thyme sprigs.
  • Simmer for a few minutes over medium-low heat until the sauce begins to thicken.

4. Incorporate the cream

  • Reduce the heat to low and pour in the 15% cooking cream.
  • Mix well until you obtain a rich, creamy, and smooth sauce.
  • Season with salt and pepper to taste. If the sauce becomes too thick, add a little water or beef broth to adjust the consistency.

5. Finish cooking the meatballs

  • Return the meatballs directly to the cast-iron skillet with the creamy sauce.
  • Simmer gently for 12 to 15 minutes, carefully turning the meatballs a few times to coat them thoroughly in the sauce.
  • Continue cooking until the meatballs reach an internal temperature of 71 °C (160 °F).
  • Remove the thyme sprigs before serving.

SERVICE

  • Serve the Swedish meatballs piping hot, generously smothered with Scotch Bonnet Firebarns creamy sauce.
  • Serve with homemade mashed potatoes, egg noodles, or roasted vegetables for a comforting and flavorful meal.

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