Swedish Meatballs (MD Special)

Classic Swedish meatballs in a rich, creamy gravy - a family favorite

Ingredients

Ingredients

• 2 tbsp olive oil, divided
• 1 onion, diced well
• 1 lb ground beef
• 1 lb pork or sausage
• 1/2 cup panko breadcrumbs
• 2 large egg yolks
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1/4 cup butter
• 1/3 cup flour
• 4 cups beef broth (kitchen basics preferred)
• 3/4 cup sour cream
• Salt and pepper to taste
• 2 tbsp chopped parsley

Instructions

1. Heat some oil in large, deep skillet over medium heat and saute onion until translucent (2-3 minutes)
2. In large mixing bowl, combine meats, panko, egg, spices, AND cooked onion. Season with salt and pepper to taste. Mix well, make meatballs ~1.5" diameter meatballs and spread back on skillet with some more oil (should be ~24 of them)
3. Saute meatballs until browned, 4-5 minutes. Transfer to paper towel lined plate
4. In same skillet, melt butter and whisk in flour until slightly browned, about 1 minute. Whisk in beef broth and cook, stirring constantly, until slightly thickened, 1-2 minutes. Stir in sour cream and season with salt/pepper to taste
5. Stir in meatballs and cook, stirring occasionally, until heated though and thickened, about 8-10 minutes
6. Serve immediately

Notes

• Leftovers go well mixed with beef stew
• Serve with something green by golly. Sauteed asparagus and a salad is nice