Swedish Meatballs with Noodles
Ingredients:
For the Swedish Meatballs
:2 tablespoons olive oil1 diced onion500 grams lean ground beef500 grams ground pork½ cup breadcrumbs2 egg yolks¼ teaspoon ground allspice¼ teaspoon ground nutmeg1½ teaspoons kosher salt¾ teaspoon freshly ground black pepperFor the Gravy
:¼ cup unsalted butter⅓ cup all-purpose flour3¾ cups low-sodium beef broth¾ cup sour cream2 tablespoons freshly chopped parsleyFor Serving:500 grams cooked egg noodles or brown riceInstructions:Prepare the Onion: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced onion and sauté, stirring constantly, for 2-3 minutes until translucent. Remove from the pan and set aside.Make the Meatball Mixture:
In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg yolks, allspice, and nutmeg. Add the cooked onion, and season with salt and pepper. Mix thoroughly using a wooden spoon.Form the Meatballs:
Shape the mixture into meatballs, approximately 1½ inches in diameter, using clean hands.Cook the Meatballs: Heat the remaining tablespoon of olive oil in the pan. Fry the meatballs in batches, about 4-5 minutes per side, or until browned.
Transfer to a plate lined with paper towels.Prepare the Gravy:
In the same pan, melt the butter over medium heat.
Whisk in the flour and cook for about 1 minute, until it takes on a light golden color.
Make the Sauce:
Gradually whisk in the beef broth, continuing to stir until the mixture thickens, about 1-2 minutes.
Finish the Gravy:
Stir in the sour cream and season with salt and pepper. Return the meatballs to the pan and simmer for 8-10 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.Serve: Serve the meatballs and gravy over cooked egg noodles or brown rice. Garnish with freshly chopped parsley, if desired.
