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Swedish meatballs
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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, to taste | |
freshly ground black pepper, to taste | |
Milk | |
Garlic | |
FOR THE GRAVY | |
3 tbsp cup | unsalted butter |
3 tbsp | all-purpose flour |
4 cups | beef broth I subbed with 1 cup of milk to make it creamy |
3/4 cup | sour cream I used Greek yogurt |
Kosher salt, to taste | |
freshly ground black pepper, to taste | |
2 tablespoons | chopped fresh parsley leaves |
Lemon juice | |
Brown sugar | |
Soy sauce |
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.
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