Swedish Meatballs

By JAmero4702

Ingredients

• 6 Tbs unsalted butter
• 2 onions, chopped fine
• 4 slices caraway-rye bread, crusts removed, torn into 1-inch pieces
• 3 1/2 cups beef broth
• 1 cup sour cream
• 2 large egg yolks
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• Salt and Pepper
• 1 lb 90 percent lean ground beef
• 1 lb ground pork
• 1/2 cup all-purpose flour
• 2 Tbs soy sauce
• 2 tsp minced fresh dill, plus extra for serving

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 475 degrees. Set wire rack in aluminum foil-lined rimmed baking sheet and coat with vegetable oil spray. Melt 1 Tbs butter in 12-inch skillet over medium heat. Add onions and cook until softened, about 8 minutes; transfer to large bowl. Add bread, 1/4 cup broth, 1/4 cup sour cream, egg yolks, allspice, nutmeg, 1/2 tsp salt, and 1/4 tsp pepper and mash with fork until smooth. Add ground beef and ground pork and knead with hands until well combined.

2. Pinch off and roll meat mixture into tablespoon-sized meatballs (about 60 meatballs) and arrange on prepared rack. Bake until lightly browned, about 15 minutes. Transfer meatballs to slow cooker.

3. Melt remaining 5 Tbs butter in now empty skillet over medium heat. Add flour and cook, whisking often, until beginning to brown, about 3 minutes. Slowly whisk in remaining 3 1/4 cups broth, smoothing out any lumps, and bring to a simmer; transfer to slow cooker. Cover and cook until meatballs are tender and sauce is slightly thickened, 4 to 5 hours on low.

4. Using large spoon, skim excess fat from surface of sauce. Whisk 1/2 cup sauce, soy sauce, dill, and remaining 3/4 cup sour cream together in bowl (to temper), then gently stir mixture back into slow cooker. Season with salt and pepper to taste. Sprinkle with extra dill and serve. (Meatballs can be held on warm or low setting for up to 2 hours. Adjust sauce consistency with hot water as needed, adding 2 Tbs at a time).