Ingredients

• 500 g ground beef
• 250 g ground pork
• 1 finely chopped onion
• 1 egg
• 1 ¼ cup breadcrumbs
• 1 c. à thé salt
• 1 ½ tsp pepper
• 1 ½ tsp savory
• 3 c. à soupe flour
• 3 c. à soupe butter
• 4 tasse beef broth
• 2 sliced onions
• 2 g cloves garlic, minced
• 2 c. à soupe brown sugar
• 1 c. à soupe vinegar
• 1 Salt and pepper to taste

Instructions

1. 1

   Prepare the meatballs: Mix all meatball ingredients. Form into 3cm balls.

2. 2

   Brown: In a large pot, brown the meatballs over medium heat. Set aside.

3. 3

   Prepare the roux: In the same pot, melt the butter and add the flour. Cook for 2 minutes, stirring.

4. 4

   Add the broth: Gradually pour in the broth, whisking to prevent lumps.

5. 5

   Add aromatics: Stir in the onions, garlic, brown sugar, and vinegar.

6. 6

   Simmer: Return the meatballs to the sauce. Cover and simmer for 2 hours over low heat.

7. 7

   Check seasoning: Adjust salt and pepper to taste. The sauce should be thick and the meatballs tender.