swedish meatballs, stovetop

Belle Dujour

damndelicious.net/2014/02/21/swedish-meatballs/

2 tablespoons olive oil, divided

1 onion, diced

1 pound ground beef

1 pound ground pork

½ cup Panko

2 large egg yolks

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

Kosher salt and freshly ground black pepper, to taste

subheading: FOR THE GRAVY:

¼ cup unsalted butter

⅓ cup all-purpose flour

4 cups beef broth

¾ cup sour cream

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

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 to 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 ¼-to-1 ½-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 to 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 to 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 to 10 minutes.

Serve immediately, garnished with parsley, if desired.

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