Swedish meatballs
You can make a big batch of these and store them, uncooked, in your freezer for a quick future meal.
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 900 g "meatloaf mix" ground beef, pork and veal mixed together
- ½ cup panko bread crumbs
- 2 large egg yolks
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- Kosher salt and freshly ground black pepper to taste
Gravy
- ¼ cup unsalted butter
- ¼ cup plain flour
- 4 cups beef stock
- ¾ cup sour cream
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley leaves
Instructions
- 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 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 2 minutes. Stir in sour cream, season with salt and pepper.
- 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!
Notes
Remember to share this online with the hashtag meatball recipe nz, i.e. #meatballrecipenz
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