Homemade Swedish meatballs smothered in a creamy gravy sauce? You can make a big batch of these and store them, uncooked, in your freezer for a quick future meal.
- 2 tablespoons olive oil, divided
- 1 medium onion, diced
- 2 pounds “meatloaf mix” (ground beef, pork and veal mixed together)
- ½ cup panko bread crumbs
- 2 large egg yolks
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup unsalted butter
- ? cup all-purpose flour
- 4 cups beef stock
- ¾ cup sour cream
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- Heat 1 tablespoon olive oil in a large pan over a medium heat. Add onion, and saute, stirring frequently, until onions have become translucent, about 2-3 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 1¼-to-1½-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 4-5 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 1-2 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 8-10 minutes.
- Serve warm, garnished with parsley, if desired. Serve on mash!