Swedish Meatballs Recipe

Meatballs

• 2 slices bread cut up into cubes
• ¼ cup milk
• 2 pounds ground beef or mixed with ground chicken
• 1 medium onion grated or chopped
• 2 egg yolks
• ½ teaspoon salt or to taste
• ½ teaspoon pepper or to taste
• ¼ teaspoon nutmeg ground
• ¼ teaspoon allspice ground
• 2 tablespoons butter unsalted
• 1 tablespoon olive oil

Gravy

• 3 tablespoons butter unsalted
• ⅓ cup all-purpose flour 
•  3 cups chicken broth low sodium, or beef broth
• ¼ teaspoon salt or to taste
• ¼ teaspoon pepper or to taste
• ¾ cup sour cream

INSTRUCTIONS

• Soak the bread. Add the bread to a large mixing bowl along with the milk and toss. Set aside to let the bread soak up the milk for a couple minutes.
• Combine meatball ingredients. Add the ground meat, grated onion, egg yolks, salt, pepper, nutmeg and allspice to the bowl with the bread. Mix the meat mixture well using your clean hands. Shape the meat into 1 inch meatballs.
• Cook the meatballs. Melt the 2 tablespoons of butter in a large skillet over medium heat and add another tablespoon of olive oil to the skillet. Add the meatballs and fry until golden all around, about 7 minutes. If your skillet isn't big enough to fit all the meatballs, you will have to do this in batches. Transfer the meatballs to a plate.
• Make gravy. Melt the 3 tablespoons of butter in the same skillet you used for frying the meatballs. Stir and scrape all the pan drippings. Add the flour to the pan and whisk well. Add the broth and continue whisking. Season with salt and pepper and other spices if preferred. Cook for a couple minutes until the gravy thickens from the flour. Whisk in the sour cream.
• Add the meatballs to the gravy. Bring the gravy to a boil then add the meatballs to it and cook for another 10 minutes, stirring occasionally to ensure meatballs don't stick to bottom of pan.
• Garnish and serve. Garnish with fresh parsley and serve over noodles or mashed potatoes