SWEDISH MEATBALLS {martha stewart}

By grinder

Ingredients

• 8 oz. each ground sirloin and ground pork
• 1 small onion, coarse chop in a food processor
• 1/2 cup sour cream
• 1 large egg, lightly beaten
• 3 tablespoons fine dry breadcrumbs
• 1.5 teaspoons coarse salt
• Freshly ground pepper
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 tablespoon canola oil
• 2 tablespoons dry red wine
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• 1/4 cup coarse chop fresh flat-leaf parsley

Preparation

Step 1

Preheat oven to 275°F.

Combine beef, pork, onion, sour cream, egg, breadcrumbs, salt, pepper and spices with hands. Shape into 1¾” balls. Freeze on a rimmed baking sheet 30 minutes. Reroll in hands.

Heat oil in a 12” nonstick skillet over med-high heat. Cook meatballs, shaking skillet, until browned and cooked through, about 6 minutes. Keep warm in oven on a clean rimmed baking sheet.

Pour off fat and large brown bits from skillet. Add wine; cook over med-heat, stirring, until mostly reduced. Whisk in flour; add stock. Raise heat to med-high. Simmer, stirring, until thick, 8-10 minutes. Pour through a sieve. Top meatballs with sauce and parsley.