Swedish Meatballs
Swedish Meatballs with a creamy sour cream gravy, are great all by themselves or served over egg noodles with Lingonberry Jam. Just like your mom made but better and no cans of soup required. So much better than IKEA.
Ingredients
- 2 tablespoons olive oil
- 2-3 diced shallot (about 1 cup)
- 1 clove garlic (minced)
- 1 lb ground beef
- 1 lb ground pork
- ½ cup panko breadcrumbs
- 2 egg yolk
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- salt and pepper
SAUCE
- ¼ cup butter
- ¼ cup flour
- 2-3 cups broth (beef or chicken)
- 1 cups sour cream
- salt and pepper
- 2 tablespoons fresh parsley
Instructions
- Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and cook, stirring frequently until translucent, about 2-3 minutes, add garlic and cook for an additional minute. Set aside.
- In a large bowl, combine meat, panko, egg yolks, seasonings and onion. Add salt and pepper. Using your hands, mix until well combined. Using a 2 tablespoon ice cream scoop, form into 1 ½ inch balls.
- Add 1 tablespoon oil to the skillet and brown meatballs in batches until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
- Sauce: Melt butter in the same skillet. Whisk in flour until lightly browned, about 1 minute. Slowly add broth and cook until thickened, stirring throughout, about 5 minutes. Stir in sour cream, season with salt and pepper. Stir in meatballs and cook, stirring occasionally until heated through and thickened, about 10 minutes. Garnish with parsley and serve.
Barbara's Notes + Tips
- If you want a thinner sauce, add more broth.
- This recipe makes about 30 meatballs
Nutrition
Calories: 483kcal | Carbohydrates: 9g | Protein: 22g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 160mg | Sodium: 410mg | Potassium: 395mg | Fiber: 1g | Sugar: 2g | Vitamin A: 631IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 2mg
