Ingredients:
For the Swedish Meatballs:
2 tablespoons olive oil
1 diced onion
500 grams lean ground beef
500 grams ground pork
½ cup breadcrumbs
2 egg yolks
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
1½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
For the Gravy:
¼ cup unsalted butter
⅓ cup all-purpose flour
3¾ cups low-sodium beef broth
¾ cup sour cream
2 tablespoons freshly chopped parsley
For Serving:
500 grams cooked egg noodles or brown rice
Instructions:
Prepare the Onion: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced onion and sauté, stirring constantly, for 2-3 minutes until translucent. Remove from the pan and set aside.
Make the Meatball Mixture: In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg yolks, allspice, and nutmeg. Add the cooked onion, and season with salt and pepper. Mix thoroughly using a wooden spoon.
Form the Meatballs: Shape the mixture into meatballs, approximately 1½ inches in diameter, using clean hands.
Cook the Meatballs: Heat the remaining tablespoon of olive oil in the pan. Fry the meatballs in batches, about 4-5 minutes per side, or until browned. Transfer to a plate lined with paper towels.
Prepare the Gravy: In the same pan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, until it takes on a light golden color.
Make the Sauce: Gradually whisk in the beef broth, continuing to stir until the mixture thickens, about 1-2 minutes.
Finish the Gravy: Stir in the sour cream and season with salt and pepper. Return the meatballs to the pan and simmer for 8-10 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.
Serve: Serve the meatballs and gravy over cooked egg noodles or brown rice. Garnish with freshly chopped parsley, if desired.
