Swedish Meatballs (Martha Stewart)

Swedish Meatballs (Martha Stewart)

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    ounces each ground sirloin and ground pork

  • 1

    (about ½ cup) small onion, coarsely chopped in a food processor

  • ½

    cup sour cream

  • 1

    large egg, lightly beaten

  • 3

    tablespoons fine dry breadcrumbs

  • teaspoons coarse salt

  • Freshly ground pepper

  • ½

    teaspoon ground allspice

  • ¼

    teaspoon ground nutmeg

  • 1

    tablespoon vegetable oil

  • 2

    tablespoons dry red wine

  • 2

    tablespoons all-purpose flour

  • 2

    cups homemade or low-sodium store-bought beef stock

  • ¼

    cup coarsely chopped fresh flat-leaf parsley

Directions

1. Preheat oven to 275 degrees. Combine beef, pork, onion, sour cream, egg, breadcrumbs, salt, pepper, and spices with hands. Shape into 1 3/4-inch balls. Freeze on a rimmed baking sheet 30 minutes. Reroll in hands. 2. Heat oil in a 12-inch nonstick skillet over medium-high heat. Cook meatballs, shaking skillet, until browned and cooked through, about 6 minutes. Keep warm in oven on a clean rimmed baking sheet. 3. Pour off fat and large brown bits from skillet. Add wine; cook over medium heat, stirring, until mostly reduced. Whisk in flour; add stock. Raise heat to medium-high. Simmer, stirring, until thick, 8 to 10 minutes. Pour through a sieve. Top meatballs with sauce and parsley.


Nutrition

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