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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Swedish Meatballs Recipe

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This recipe for Swedish Meatballs, by , is from Mom Z's Recipes #5, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 Tbsp olive oil, divided
1 onion, diced
1 lb ground beef
1 lb ground pork
1/2 cup Panko
2 large egg yolks
1/4 tsp ground allspice
1/4 tsp ground nutmeg
Kosher salt and ground black pepper to taste
1/4 cup unsalted butter
1/3 cup flour (+ a little more)
4 cup beef broth
3/4 cup sour cream
Kosher salt and ground black pepper to taste.
2 Tbsp chopped fresh parsley leaves

Heat 1 Tbsp. oilive oil in large skillet over med heat
.Add onion and cook, stirring frequently until onions become translucent, about 2 to 3 minutes.
In a large bowl combine ground beef, ground pork, panko, egg yolks, allspice, nutmeg and cooked onion. Season with salt and pepper. Using a wooden spoon or clean hands, stir until well combined.
Roll mixture into 1 1/4" to 1 1/2" meatballs, forming about 24 meatballs.
Add remaining 1 Tbsp oilive oil to skillet. Add meatballs in batches and cook until all sides are browned, about 4 to 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 to 2 minutes.
Stir in sour cream, season with salt and pepper. Do not bring up to boil after addfing sour cream.
Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8 to 10 minutes.
Serve immediately and garnish with parsley if desired.

Personal Notes:
Personal Notes:
instead of frying meat balls bake in 400* oven 20 to 30 minutes. Scrape pan and pour into gravy before adding meat balls.




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