HEAVENLY SWEEDISH MEATBALLS
INGREDIENTS
2
tablespoons olive oil, divided
1
onion, diced
1
pound ground beef
1
pound ground pork
1/2
cup Panko*
2
large egg yolks
1/4
teaspoon ground allspice
1/4
teaspoon ground nutmeg
Kosher
salt and freshly ground black pepper, to taste
FOR THE
GRAVY
1/4
cup unsalted butter
1/3
cup all-purpose flour
4
cups beef broth
3/4
cup sour cream
Kosher
salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
Heat
1 tablespoon olive oil in a large skillet over medium heat. Add onion, and
cook, stirring frequently, until onions have become translucent, about 2-3
minutes.
In
a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice,
nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden
spoon or clean hands, stir until well combined. Roll the mixture into 1
1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
Add
remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and
cook until all sides are browned, about 4-5 minutes. Transfer to a paper
towel-lined plate.
To
make the gravy, melt butter in the skillet. Whisk in flour until lightly
browned, about 1 minute. Gradually whisk in beef broth and cook, whisking
constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream;
season with salt and pepper, to taste.
Stir
in meatballs and cook, stirring occasionally, until heated through and
thickened, about 8-10 minutes.
Serve immediately, garnished with parsley, if desired.
