Swedish Meatball with Creme Fraiche Gravy

By Shash

Ingredients

• 1/2 cup dry bread crumbs mixed with 1/4 cup milk
• 4 tablespoons canola oil, divided
• 1 medium onion, finely chopped
• 3/4 pound ground pork
• 3/4 pound ground beef
• 1 tablespoon honey
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup chicken stock
• 1/2 cup crème fraiche or sour cream

Preparation

Step 1

1. Combine the bread crumbs with the milk in a bowl. Stir until the bread crumbs are
moistened. Set aside.
2. Heat 2 tablespoons of the canola oil in a medium sauté pan. Add the onion and cook until the onions are limp and translucent, about 5 minutes. Cool.
3. Combine the onions with the ground pork, ground beef, honey and egg in a large bowl. Add the salt and pepper and mix by hand until blended. Add the breadcrumb-milk mixture and mix well. Shape the mixture into golf ball size meatballs.
4. Add the remaining canola oil to the sauté pan. Add the meatballs is batches and cook, turning frequently until brown on all sides and cooked through, about 5-6 minutes. Transfer the meatballs to a plate and prepare the sauce.
5. Add the stock to the pan and simmer until reduced by half. Add the crème fraiche and continue to reduce until the sauce is a nappe consistency. Return the meatballs to the pan and warm.
6. Serve the meatballs with mashed potatoes or buttered noodles.