Swedish Meatballs

Takes 70 minutes | Serves 35 |

Ingredients

30 ml olive oil
80 g yellow onion
2 cloves garlic
30 g panko breadcrumbs
25 g Parmesan cheese
1 large egg
81.33 g milk
1 teaspoon salt
0.25 teaspoon oregano
0.25 teaspoon ground allspice
0.25 teaspoon ground nutmeg
0.25 teaspoon pepper
340 g ground beef
227 g ground pork
4 tablespoons butter
4 tablespoons flour
600 g beef broth
1 piece chicken bouillon
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon dried parsley
115 g sour cream

Steps

Meatball Preparation

• Heat half of the olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.
• In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it.
• Roll into 1 ½-inch meatballs and place on a plate. Chill for 15 minutes to overnight in the fridge, covered if chilling overnight.

Cooking and Sauce

• Combine beef broth, chicken bouillon, Worcestershire sauce, Dijon mustard, and parsley in a measuring cup. Set aside.
• Heat the remaining olive oil in a skillet over medium-high heat. Brown the meatballs in batches, rotating them to brown on all sides. Remove and set aside.
• Melt butter in the same skillet, use a spatula to clean the skillet bottom. Stir in flour and cook for 2 minutes until it begins to brown.
• Gradually add the beef broth mixture, stirring continuously. Bring to a boil, then reduce to a simmer.
• Mix some of the sauce into the sour cream in a bowl, then stir it into the skillet sauce over low heat until incorporated.
• Add the meatballs back to the skillet with any juices, spoon sauce on top, and heat through for 10-15 minutes, partially covered.