How to Make Classic Swedish Meatballs with Sour Cream Gravy

thekitchn.com

openroadie

subheading: For the meatballs:

2 ½ cups (20 fluid ounces) warm low-sodium beef broth

1 cup loosely packed, roughly torn fresh soft bread, crust removed

2 thick slices bacon, minced

1 medium sweet onion, peeled and grated

1 ½ pounds ground chuck (80% lean/20% fat)

1 pound ground pork

2 large egg yolks

8 cloves garlic, peeled and grated, any green centers discarded

2 teaspoons salt, divided

1 teaspoon freshly ground white pepper, divided

¾ teaspoon ground allspice

¼ teaspoon ground nutmeg

⅛ teaspoon ground ginger

4 tablespoons unsalted butter, divided

2 tablespoons vegetable oil, divided

subheading: For the gravy:

2 tablespoons unbleached, all-purpose flour

2 cups (16 ounces) sour cream

Lingonberry preserves or whole-berry cranberry sauce, for serving

subheading: Equipment:

Small bowl

Fine-mesh sieve

2 large mixing bowls

Large saucepan

Mixing spoon or heatproof spatula

Slotted spoon

Rimmed baking sheet

Parchment paper

Ovenproof dish

Aluminum foil

Wire whisk

Directions at thekitchn.com

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