SWEDISH MEATBALLS

By curly

Ingredients

• Gravy:
• 2 Tbsps olive oil, divided
• 1 onion, diced
• 1 pound ground beef
• 1 pound ground pork
• 1/2 cup Panko
• 2 large egg yolks
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup unsalted butter
• 1/3 cup all-purpose flour
• 4 cups beef broth
• 3/4 cup sour cream
• Kosher salt and freshly ground black pepper, to taste
• 2 Tbsps chopped fresh parsley leaves

Preparation

Step 1

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.

Serve immediately, garnished with parsley, if desired.