Swedish Meatballs

Nothing beats these homemade meatballs, smothered in a creamy sour cream brown gravy. The meatballs are a combination of beef and pork, gently spiced with nutmeg and allspice. You can serve them as an appetizer or over a bed of noodles. They are so delicious!

Swedish Meatballs

Ingredients:

For the meatballs:

2 tablespoons olive oil

1 medium onion, diced

1 pound of ground beef

1 pound of ground pork

1/2 cup bread crumbs

2 large eggs

1/4 teaspoon allspice

1/4 teaspoon nutmeg

salt and freshly ground pepper- to taste

For the gravy:

1/4 cup butter

1/3 cup flour

4 cups of beef broth

3/4 cup sour cream

salt and freshly ground pepper- to taste

2 tablespoons fresh chopped parsley (optional)

Instructions:

Heat 1 tablespoon of the olive oil in a large skillet. Add onion, stir and cook until onions are tender and translucent. (About 3 minutes)

In a large bowl, mix together beef and pork, bread crumbs, eggs, allspice, nutmeg and cook onion. Season with salt and pepper. Blend well. Roll the mixture into 1 1/4-1 1/2 inch meatballs. In the skillet that you cook onions in, cook meatballs in batches, frying until all the side are brown, about 4 or 5 minutes. Transfer to a plate lined with paper towels.

To make the gravy :

When meatballs are all cooked, drain the grease from the skillet. Add butter. Let melt. Whisk in flour until lightly browned, about 1 minute. Slowly whisk in beef broth and cook, whisking constantly, until slightly thickened. 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 alone as an appetizer or over a bed of egg noodles or pasta. Garnish with parsley, if desired.