In a large bowl, combine the breadcrumbs, egg, milk, shallots, herbs and salt. Let sit for 5 minutes. Add the meat and mix well. Season generously with pepper.
Using a 3-tbsp (45 ml) ice cream scoop, shape the mixture into meatballs. Finish rolling the meatballs with lightly oiled hands. Place the meatballs in a 13 x 9-inch (33 x 23 cm) baking dish. Set aside.
In a large measuring cup or bowl, combine the broth and flour. Season with salt and pepper. Set side.
Vegetables
In another 13 x 9-inch (33 x 23 cm) baking dish, coat the vegetables with the oil and spread out in an even layer. Season with salt and pepper.
Bake the meatballs and vegetables for 30 minutes. Stir both. Pour the broth mixture over the meatballs. Continue to bake everything for 15 to 20 minutes or until the vegetables are cooked and the meatball sauce has reduced, stirring both a few times during cooking.
Garlic Sour Cream
Meanwhile, in a small pot, brown the garlic in the oil. Using a slotted spoon, remove the garlic chips from the pot and drain on a plate lined with paper towels. Let the oil cool for 5 minutes.
In a bowl, combine the sour cream with 2 tbsp (30 ml) of the garlic oil until smooth. Season with salt and pepper.
Serve the meatballs and vegetables on plates. Cover with the sauce and garnish with the sour cream. Sprinkle with the garlic chips and parsley.
RICARDO Portion Scoop (45 ml)
19.99 $
This large scoop is perfect for evenly measuring out batter for muffins and cupcakes or ground meat for hamburger patties. It also great for scooping mashed potatoes or ice cream.
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