Ingredients: |
Ingredients: 2 tbsp. olive oil, divided
1 onion, diced small
1 lb. ground beef
1 lb. ground pork
1/4 c. Panko* bread crumbs
1/4 c.italian bread crumbs
2 eggs
1/2 c. milk
1/8 tsp. allspice
1/4 tsp. nutmeg
1 1/2 tsp. salt
1/2 tsp. pepper
FOR THE GRAVY-
1/4 c. butter
1/3 c. flour
4 c. beef broth
3/4 cup sour cream
salt and pepper, to taste
2 tbsp. chopped fresh parsley
1 lb. egg noodles, cooked al dente, drained
2 tbsp. butter
2 heaping tbsp. parm cheese
1 tbps. parsley, chopped
salt and pepper to taste
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Directions: |
Directions:Heat 1 tbsp. olive oil in a large skillet over medium heat. Add onion; cook, stirring frequently, until onions are tender.
In a large bowl, combine ground beef and ground pork with all other ingredients. Stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
Add remaining 1 tbsp. 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 1-2 minutes. 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. Serve over egg noodles, cooked al dente; add butter, parm cheese, parsley, salt and papper, stir until butter is melted and evenly coated. |
This recipe for Swedish Meatballs is from