When we lived in British Columbia, Canada, we were told how fantastic the Sweedish meatballs were at Ikea. We gave them a go but they definitely did not deliver on flavour in the Pitcharelloes way, so we created our own take on Swedish Meatballs and believe we have a winner dish.
Ingredients
500g beef mince
500g pork mince
50g breadcrumbs
1 medium brown or red onion, finely diced
1tbsp paprika
1tbsp dried oregano
1tsp cumin
Salt and black pepper
3tbsp german or dijon mustard
3tbsp Worcestershire sauce
500ml Pitcharelloes Beef Bone Broth
250g brown mushrooms sliced
100g mini asparagus or asparagus tips
1 tsp crushed garlic
2tbsp plain flour
60g butter
1 cup of fluffy white rice
50g grated Parmesan or mature Cheddar (optional)
handful of fresh parsley (optional)
Give it a whirl!
Preheat the oven to 200℃
In a mixing bowl, add both packs of mince, diced onion, breadcrumbs and the spices. Mix well with your hands to combine. Then rolls the meatballs into balls to the size of golf balls.
Place in the oven and bake for 15 minutes. Turn the meatballs over and cook for a further 15 minutes. Then take them out the oven and rest while you prepare the sauce. Let the oven on as you’ll use it again at the end.
In a large oven-proof frying pan, saute the sliced mushrooms in a little butter and crushed garlic until soft. Set aside. Then using the same pan, add the 60g butter and any fat drippings from the roasted meatballs and set to medium heat. Add the flour and whisk until it combines to make a thick paste – don’t allow it to burn.
Then add half the bone broth and whisk again to combine. As it starts to thicken add the mustard and Worcestershire sauce. Then add the balance of the bone broth and keep whisking – this process should take about 5 minutes to get a consistency like cream. Add the mushrooms bake into the pan and mix all together.
Place all the meatballs into this sauce in the frying pan and make sure each one is coated in saucy goodness. Then place the pan in the oven and bake for a further 30 minutes. In the last 10 minutes add in the asparagus.
Take out the oven, top with fresh parsley and grated Parmesan and serve with white rice.
