Swedish Meatballs with Michelle

Adapted from tastesbetterfromscratch.com

Ingredients

For the Swedish Meatballs

• 2 Tablespoons olive oil , divided

• 1 onion , diced

• 1 pound lean ground beef

• 1 pound ground pork

• 1/2 cup breadcrumbs

• 2 large egg yolks

• 1/4 teaspoon ground allspice

• 1/4 teaspoon ground nutmeg

• 1 1/2 teaspoon kosher salt

• 3/4 teaspoon fresh ground black pepper

For the Gravy

• 1/4 cup unsalted butter

• 1/3 cup allpurpose flour

• 3 3/4 cups low-sodium beef broth

• 3/4 cup sour cream

• Kosher salt and freshly ground black pepper , to taste

• 2 Tablespoons fresh chopped parsley , chopped

• 1 lb egg noodles , cooked (or cooked rice), for serving

• Parmesan garnish

Directions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions are translucent, about 2-3 minutes; set aside

2. In a large bowl, combine ground beef, ground pork, bread crumbs, egg yolks, allspice, nutmeg and onion. Season with salt and pepper, to taste.

3. Stir mixture with a wooden spoon until well combined. Use clean hands to roll the mixture into meatballs about 1 1/2-in in size (It should make about 20-24 meatballs).

4. 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.

5. Gravy: Melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, stirring constantly, until slightly thickened, about 1-2 minutes. 

6. 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.

7. Serve immediately, garnished with parsley and parmesan, if desired.