Swedish meatballs with homemade flatbreads and roasted aubergine

Posted on 8 May 2023

Allesverloren is celebrating its 150-year milestone with a new wine – The Fanie Malan Fine Old Vintage Reserve – as well as delicious recipes that pair well with their wine.

Ingredients

Meatballs

1 onion, finely chopped

2 Tbsp butter

2 slices bread, crusts off and soaked in 1/4 cup milk

500g minced beef

500g minced pork

1/4 cup parsley, chopped

1/2 tsp allspice powder

1/2 tsp nutmeg

1 tsp garlic powder

2 egg yolks

1 tsp salt

1 tsp pepper

2 Tbsp butter, for frying

1 Tbsp olive oil, for frying

 

Sauce

3 Tbsp olive oil or butter

3 Tbsp flour

2 cups beef stock

2/3 cup sour cream

1 Tbsp Worcestershire sauce

1 tsp mustard

1-2 tsp chopped fresh thyme

Salt & pepper to taste

 

Aubergines

2 aubergines, cut into 1cm thick slices or 9 baby aubergines, halved

3 Tbsp olive oil

salt and pepper

 

Flatbreads

500g self-raising flour and extra for rolling

1 tsp baking powder

1/2 tsp salt

500g full fat yoghurt

1 Tbsp chopped fresh herbs like thyme or parsley

2 tsp garlic powder

2 Tbsp olive oil

 

To Serve

2 tomatoes, diced

1/2 red onion, finely sliced

Salt and pepper

Drizzle of olive oil

 

Method

To make the meatballs, cook the onions in 2 Tbsp butter for about 10 minutes or until soft and starting to go a little caramel in colour. Spoon onto a plate and leave to cool. Mash the soaked bread lightly with a fork (do not overbeat it). Mix the cooled onion and bread sauce with the rest of the meatball ingredients.

You can test to see if the seasoning in the meatballs is correct by microwaving or frying a teaspoonful of the mixture. Now roll ping pong ball-sized balls with the mix (you should get about 30 out). Leave to rest until the other elements are ready. To cook, heat the butter and oil in a large pan and cook the meatballs for about 5 minutes on a side or until brown all over. Set aside.

To make the sauce, give the pan a quick wipe with a paper towel and then add the oil or butter to the pan, along with the flour. Stir until it resembles a paste. Whisk in the stock and then keep whisking until thicker. Add the cream, sauce, mustard, and thyme and season well.

To make the flatbreads, mix all the ingredients together well. The dough should be hard enough to roll out but not too hard. If the dough is too hard, add extra yoghurt (or if it is too soft, add extra flour – 1 Tbsp at a time).

Knead for 5 minutes, then break into 12 equal pieces. On a lightly floured surface, roll each piece out into an oblong shape that is about 5mm thick. You can either cook the flatbread in a dry non-stick pan or cook them over medium coals for about 4 minutes on a side or until a little charred and brown. Set aside until ready to serve.

To make the aubergine, season well with salt and pepper and toss with olive oil. Either cook them for about 4 minutes on a side on a griddle pan and then roast them for 20 minutes at 180oC in the oven or cook them over medium coals for about 8 minutes on a side – turning and checking them constantly until tender.

Toss the salad ingredients together and serve the flatbreads piled high with meatballs, sauce, aubergine, and salad.

 

 

 




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