Heartwarming Swedish meatballs recipe that packs in strong flavors without being too heavy or spicy. This creamy meatballs dish is suitable for every type of palette and every member of your family, ranging from the elder most to the kids, will yearn for more. Though the name of the recipe seems pretty fancy, the preparation procedure is quite easy and quick and the fact that it is a lot tastier and healthier than ready to make versions, makes it a must-try.
Servings : 4
Preparation Time : 15-20 minutes
Cooking Time : 25-30 minutes
Ingredients Required :
1 lb. of ground beef
2 large egg yolks
1 lb. of ground pork
1 large onion, peeled and diced
1/4th teaspoon of ground nutmeg
1/2 of Panko breadcrumbs
2 tablespoons of olive oil
1/4th teaspoon of ground allspice
A pinch of ground black pepper
Kosher salt, to taste
For The Sauce :
4 cups of beef broth
2 tablespoons of fresh chopped parsley
1/4th cup of unsalted butter
3/4th cup of sour cream
1/3rd cup of all-purpose flour
Kosher salt, to taste
Freshly ground black pepper, to taste
Preparation Procedure :
Place a large skillet over medium heat. Heat up 1 tablespoon of olive oil in the skillet and add the chopped onions to it. Cook the onions by stirring them frequently for about 2 to 3 minutes or until they turn translucent and soft. Once done, transfer the cooked onions to a plate and set aside.
In the meantime, take a large bowl and put the ground beef in it. Add the egg yolks one by one to the ground beef and then follow that by adding the Panko bread crumbs, the cooked onions, ground all spice, ground pork and the ground nutmeg to the ground beef in the bowl. Season the mixture with a pinch of Kosher salt and freshly ground black pepper. Mix everything up nicely and then using your hands, form the mixture into meatballs of 1/4th to 1 1/2 inch size. Try to maintain a uniform size for the meatballs. Once all the meatballs are formed, transfer them to a plate and set aside.
Once all the meatballs are formed, take a pan and place it over medium heat. Grease the pan with the remaining 1 tablespoon of olive oil and wait for the oil to heat up a bit. Once the oil starts sizzling, drop the meatballs in the pan one by one, without overcrowding the pan. Cook the meatballs for 4 to 5 minutes or until they are properly browned on all sides. Once you’re ready with the meatballs, transfer them to a paper lined plate and set them aside. Cook the remaining meatballs in the same manner and set them aside to be used later.
Now to prepare the sauce, take a skillet and place it over medium low heat. Drop the butter in the skillet and melt it. Once the butter is melted, add the all purpose flour, a little at a once to the butter and cook it stirring constantly for 2 to 3 minutes, or until the flour is browned a little bit. Once that happens, at the beef broth a little at a time, while stirring the mixture constantly, so that you get a smooth sauce.
Cook the sauce for 1 to 2 minutes or until it thickens up a bit. Once that happens I had the sour cream and give a light stir to mix it up with the sauce. Finally, season the sauce with Kosher salt and freshly ground black pepper.
Once you are ready with the sauce, drop the meatballs one by one in the sauce. Cook the meatballs in the sauce, stirring occasionally for 8 to 10 minutes. Once ready, serve the meatballs by topping them with a sprinkle of freshly chopped parsley.