Swedish Meatballs

Got the recipe from here

4 cups beef broth, or Better than Bouillon is what I used
olive oil
1 onion, diced
1/2 cup Panko bread crumbs
1/4 teaspoon ground allspice
1/4 teaspoon fresh ground nutmeg
Freshly ground black pepper, to taste
Kosher salt, to taste
1 cup sour cream
1/3 cup all-purpose flour
1/4 cup unsalted butter
2 large egg yolks
1 pound ground beef
1 pound ground pork
2 tablespoons freshly chopped Italian flat leaf parsley
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Grab a cast iron skillet or large skillet and heat a large burner to medium heat and coat the bottom of the pan with olive oil.
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Then add the diced onion, and cook,
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stirring frequently, until onions are translucent,
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set aside.

In a large bowl, combine the ground beef, and ground pork,
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Panko,
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egg yolks,
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allspice,
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nutmeg,
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and onion;
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season with salt and pepper, to taste. Using your clean hands, mix well until combined. (I had Normy help me with this)
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Roll the mixture into 1 1/4-to-1 1/2-inch meatballs,
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So the skillet I used to cook the onions in, I just reused to cook the meatballs in. So I coated the bottom of the pan with more olive oil, and turned the burner to medium high heat and added the meatballs to the pan.
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There were too many to cook at once, So I cooked the meatballs in batches,
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until all sides are browned, about 5-6 minutes.
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Transfer to a plate
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Now to make the gravy, melt the butter in the skillet.
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Whisk in flour until lightly browned
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Gradually whisk in beef broth and cook, whisking constantly
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The gravy should thicken lightly

Add in the sour cream
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whisk into gravy
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Then season with salt and pepper, to taste.
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Add the meatballs in and cook,
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stirring occasionally, until heated through, about 10-12 minutes.

garnish with parsley
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Serve!

I served mine over rice
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Recipe

  • 4 cups beef broth, or Better than Bouillon is what I used
  • olive oil
  • 1 onion, diced
  • 1/2 cup Panko bread crumbs
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • Freshly ground black pepper, to taste
  • Kosher salt, to taste
  • 1 cup sour cream
  • 1/3 cup all-purpose flour
  • 1/4 cup unsalted butter
  • 2 large egg yolks
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 tablespoons fresh chopped Italian flat leaf parsley
  • Grab a cast iron skillet or large skillet and heat a large burner to medium heat and coat the bottom of the pan with olive oil.
  • Then add the diced onion, and cook, stirring frequently, until onions are translucent, set aside.
  • In a large bowl, combine the ground beef, and ground pork, Panko, egg yolks, allspice, nutmeg and onion;
  • season with salt and pepper, to taste. Using your clean hands, mix well until combined.
  • Roll the mixture into 1 1/4-to-1 1/2-inch meatballs,
  • So the skillet I used to cook the onions in, I just reused to cook the meatballs in. So I coated the bottom of the pan with some olive oil, and turned the burner to medium high heat and added the meatballs to the pan.
  • There were too many to cook at once, So I cooked the meatballs in batches, until all sides are browned, about 5-6 minutes.
  • Transfer to a plate
  • Now to make the gravy, melt the butter in the skillet.
  • Whisk in flour until lightly browned
  • Gradually whisk in beef broth and cook, whisking constantly
  • The gravy should thickened slightly
  • Add in the sour cream, whisk into gravy
  • Then season with salt and pepper, to taste.
  • Add the meatballs and cook,
  • stirring occasionally, until heated through, about 10-12 minutes.
  • garnish with parsley
  • Serve!

 

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