Swedish Meatballs
, Makes 33 meatballs
Tender pork-and-beef meatballs browned in a skillet, simmered in a creamy sour cream gravy.
| 15 ml olive oil (for the onions) | Soften onion & garlic 5 min, cool | Mix with crumbs, egg, milk & spices | Gently mix in beef & pork | Roll 1 1/2-inch balls, chill 15 min | Brown meatballs in batches, 1 min/side | Return meatballs, simmer 10-15 min |
| 75 g yellow onion, finely diced | ||||||
| 2 cloves garlic, minced | ||||||
| 30 g panko breadcrumbs | ||||||
| 25 g Parmesan cheese | ||||||
| 1 large egg, whisked | ||||||
| 80 ml milk | ||||||
| 1 tsp salt | ||||||
| 1/4 tsp dried oregano | ||||||
| 1/4 tsp ground allspice | ||||||
| 1/4 tsp ground nutmeg | ||||||
| 1/4 tsp pepper | ||||||
| 340 g ground beef (80% lean) | ||||||
| 225 g ground pork | ||||||
| 15 ml olive oil (for browning the meatballs) | ||||||
| 55 g butter | Melt butter, cook flour 2 min | Whisk in broth mixture, boil, simmer | Temper sour cream, stir in over low heat | |||
| 30 g flour | ||||||
| 475 ml beef broth | Combine broth, bouillon & seasonings | |||||
| 1 chicken bouillon cube | ||||||
| 2 tsp Worcestershire sauce | ||||||
| 1 tsp Dijon mustard | ||||||
| 1 tsp dried parsley | ||||||
| 120 g sour cream, room temperature |
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