Yum! Home-made Swedish meatballs smothered in a creamy gravy sauce! Today I served them with mashed potatoes, but I’ve also served them over egg noodles, which was equally delicious.
Ingredients:
2 TBSP olive oil, divided
1 onion, diced fine
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
For the gravy:
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 TBSP chopped fresh parsley leaves
Instructions:
1. Heat 1 TBSP olive oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until onions have become translucent, about 2-3 minutes; set aside.
2. In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and 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.
3. Add remaining 1 TBSP olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned and inside is cooked through. Transfer to a paper towel-line plate.
4. To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef froth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream, season with salt and pepper to taste. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
5. Serve immediately, garnished with parley if desired.
Notes
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
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