Mama's Swedish Meatballs
Meatballs smothered in a rich and creamy gravy, served over a bed of wide egg noodles. Makes a wonderful appetizer too!
Servings: 6
Ingredients
MEATBALLS:
- 3 T. olive oil divided
- 1 yellow onion diced
- 1 lb. ground beef
- 1 lb. ground pork sausage
- 1/2 c. seasoned bread crumbs
- 2 lg. eggs
- 1/4 tsp. ground allspice
- 1/4 tsp.. ground nutmeg
- Kosher salt and freshly ground black pepper to taste
SOUR CREAM SAUCE:
- 1/4 c. unsalted butter
- 1/3 c. all-purpose flour
- 4 c. beef broth
- 3/4 c. sour cream room temperature
- kosher salt and freshly ground black pepper to taste
- 2 T. chopped parsley for garnish, divided
- Hot cooked wide eggs noodles for serving
Instructions
- MEATBALLS: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions, cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Remove from heat.
- In a large bowl, combine cooked onions, ground beef, ground pork, bread crumbs, eggs, allspice, and nutmeg; season with salt and pepper. 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 40 meatballs.
- Add 1 tablespoon olive oil to the skillet. Working in batches, add half of the meatballs, cook until all sides are browned, about 4-5 minutes; transfer to a paper towel-lined plate. Repeat with remaining meatballs.
- SOUR CREAM SAUCE: Melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth, cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper and 1 tablespoon parsley.
- Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 5-8 minutes.
- Meanwhile, cook wide egg noodles as directed on package and drain.
- Serve meatballs with sauce over wide egg noodles garnished with remaining parsley.
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