Creamy Swedish Meatballs

By Addie

“I can still remember sitting in Grandma's kitchen, shaping meatballs by the dozens.”

Ingredients

• 1 1/2 cups fresh bread crumbs
• 1 cup whipping cream
• 2 tablespoons butter, divided
• 1 small onion, chopped
• 1 pound ground beef
• 1/2 pound ground pork
• 3 tablespoons chopped fresh parsley, divided
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 1 cup beef broth
• 1 cup sour cream
• 1 tablespoon all-purpose flour

Preparation

Step 1

Combine bread crumbs and cream in small bowl; mix well. Let stand 10 minutes. Melt 1 tablespoon butter in skillet over medium heat. Add onion. Cook and stir until tender, 5 minutes. Combine beef, pork, bread crumb mixture, onion, 2 tablespoons parsley, salt, pepper and allspice in large bowl; mix well. Cover; refrigerate 1 hour.


Shape meat mixture into 36 (1-inch) balls. Melt remaining butter in same skillet over medium heat. Add meatballs. Cook until browned on all sides and no longer pink in center, 10 minutes. Remove from skillet; drain on paper towels.


Drain drippings from skillet; discard. Pour broth into skillet. Heat over medium-high heat, stirring and scraping up browned bits on bottom. Reduce heat to low.


Combine sour cream and flour in small bowl; mix well. Stir sour cream mixture into skillet. Cook, stirring constantly, until slightly thickened, about 5 minutes; do not boil. Add meatballs. Cook for 5 minutes. Sprinkle the meatballs with the remaining parsley.