Swedish Meatballs

Yield 4 servings

Swedish Meatballs

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons olive oil, divided

  • 1

    onion, diced

  • 1

    pound ground beef

  • 1

    pound ground pork

  • ½

    cup Panko*

  • 2

    large egg yolks

  • ¼

    teaspoon ground allspice

  • ¼

    teaspoon ground nutmeg

  • Kosher salt and freshly ground black pepper, to taste

  • For the gravy:

  • ¼

    cup unsalted butter

  • cup all-purpose flour

  • 4

    cups beef broth

  • ¾

    cup sour cream

  • Kosher salt and freshly ground black pepper, to taste

  • 2

    tablespoons chopped fresh parsley leaves

Directions

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs. Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate. To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes. Serve immediately, garnished with parsley, if desired.


Nutrition

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