Swedish Meatballs in Gravy (Print Version)
# Ingredients:
→ Meatballs
01 -
2 tablespoons olive oil, divided
02 -
½ cup yellow onion, finely diced
03 -
2 cloves garlic, minced
04 -
½ cup panko breadcrumbs
05 -
¼ cup Parmesan cheese
06 -
1 large egg, whisked
07 -
1/3 cup milk
08 -
¾ lb. ground beef (80% lean)
09 -
½ lb. ground pork
→ Seasonings
10 -
1 teaspoon salt
11 -
¼ teaspoon oregano
12 -
¼ teaspoon ground allspice
13 -
¼ teaspoon ground nutmeg
14 -
¼ teaspoon pepper
→ Sauce
15 -
4 tablespoons butter
16 -
4 tablespoons flour
17 -
2 cups beef broth
18 -
1 cube chicken bouillon
19 -
2 teaspoons Worcestershire sauce
20 -
1 teaspoon Dijon mustard
21 -
1 teaspoon dried parsley
22 -
½ cup sour cream, room temperature
# Instructions:
01 -
Heat half oil, cook onions and garlic until soft. Cool.
02 -
Combine breadcrumbs, cheese, egg, milk, cooled onion mixture, and seasonings. Gently mix in meats.
03 -
Roll into 1½-inch meatballs. Refrigerate 15 minutes or overnight.
04 -
Heat remaining oil, brown meatballs in batches. Set aside.
05 -
Make roux with butter and flour. Add broth mixture gradually. Temper sour cream with sauce before adding.
06 -
Return meatballs to sauce. Simmer 10-15 minutes until cooked through.
# Notes:
01 -
Can be made ahead
02 -
Use full-fat sour cream
03 -
Freezes well