Swedish Meatballs

These Swedish meatballs were terrific, but if you ask Robby his exact words were “those were awesome, thank’s Mom!”  The sauce is rich, creamy and full of meaty flavor.  I found this recipe over at the damn delicious blog and I am so happy I did.   I will be making these often.

INGREDIENTS

MEATBALLS
2 Tablespoons olive oil
1 onion, diced
1 pound ground beef
1 pound ground pork
1/2 cup Italian seasoned Panko crumbs
2 large egg yolks
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Salt
Pepper

GRAVY
1/4 cup unsalted butter
1/3 cup all purpose flour
4 cups beef broth
3/4 cup sour cream
Salt
pepper
Chopped fresh parsley (optional)

DIRECTIONS
Heat one tablespoon of oil in medium heat. Add onion and cook stirring frequently until onions are translucent and tender. Set aside and cool.

In a large bowl combine ground beef, ground pork, panko, egg yolks, allspice and nutmeg. Add cooled onion. Season with salt and pepper. Mix well. Roll into about 24 meatballs.

This goes out side of the original recipe as I like to refrigerate the meatballs on a sheet pan for about an hour as I find the meatballs will not fall apart when browned if you do this.

Add remaining tablespoon of olive oil to the skillet, add meatballs in small batches, until all sides are browned. Transfer to a paper towel lined plate.

To make the gravy,  melt butter in pan, add flour and whisk until lightly browned. Gradually add beef broth and cook whisking constantly until slightly thickened. Stir in sour cream, season with salt and pepper to taste.
Stir in meatballs and finish cooking in sauce. It took about 30 minutes for my meatballs to finish cooking, but it will depend on the size of the meatballs. Sprinkle with Parsley if desired.
Serve over buttered noodles.

Enjoy,