Swedish Meatballs
, 35 min
6 servings (about 24 meatballs)
Tender beef and pork meatballs braised in a creamy sour cream and beef broth gravy.
| 1 tablespoon olive oil (for cooking onion) | Cook onion until translucent, 2–3 min | Combine beef, pork, panko, egg yolks, spices & onion; form 24 meatballs | Brown meatballs in batches, 4–5 min per batch | Return meatballs, simmer 8–10 min until heated through | Serve garnished with parsley |
| 1 onion, diced | |||||
| 450 g ground beef | |||||
| 450 g ground pork | |||||
| 60 g Panko | |||||
| 2 large egg yolks | |||||
| 1/4 teaspoon ground allspice | |||||
| 1/4 teaspoon ground nutmeg | |||||
| 1 tablespoon olive oil (for browning meatballs) | |||||
| 60 g unsalted butter | Melt butter, whisk in flour until lightly browned, 1 min | Whisk in broth, cook until thickened, 1–2 min | Stir in sour cream; season with salt & pepper | ||
| 40 g all-purpose flour | |||||
| 950 ml beef broth | |||||
| 180 ml sour cream | |||||
| Kosher salt and freshly ground black pepper (to taste) | |||||
| 2 tablespoons chopped fresh parsley leaves |
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