Swedish Meatballs

Swedish Meatballs

Full Recipe Below 👇🏻

The sauce on these Swedish meatballs is to die for. Believe me, you’re going to want to make this one.

Pro tip: Use Kerrygold butter for amazing flavor. It really is the superior butter. 😉

The meatballs are also quite delightful. Their tender texture and very subtle seasoning pair perfectly with the sauce. To save time, you can also use frozen meatballs. Serve this on top of egg noodles or potatoes. Really, the options are endless if you want to get creative.

Ingredients:

2 tablespoons olive oil, divided

1 onion, diced

1 pound ground beef

1 pound ground pork

1/2 cup Panko breadcrumbs

2 large egg yolks

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

Salt and freshly ground black pepper, to taste

Gravy:

1/2 cup unsalted butter

2/3 cup all-purpose flour

6 cups beef broth

1 1/2 cup sour cream

Salt and freshly ground black pepper, to taste

4 tablespoons chopped fresh parsley leaves

Directions:

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

2. In a large bowl, combine ground beef, ground pork, breadcrumbs, 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 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.

3. Add remaining 1 tablespoon olive oil to the skillet. Add meatballs and cook until all sides are browned, about 4-5 minutes. Transfer to a plate.

4. 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.

5. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.

6. Serve immediately, garnished with parsley, if desired.