Sunday, July 12, 2015

RECIPE: HEAVENLY SWEEDISH MEATBALLS

HEAVENLY SWEEDISH MEATBALLS

INGREDIENTS
         2 tablespoons olive oil, divided
         1 onion, diced
         1 pound ground beef
         1 pound ground pork
         1/2 cup Panko*
         2 large egg yolks
         1/4 teaspoon ground allspice
         1/4 teaspoon ground nutmeg
         Kosher salt and freshly ground black pepper, to taste
        
         FOR THE GRAVY
         1/4 cup unsalted butter
         1/3 cup all-purpose flour
         4 cups beef broth
         3/4 cup sour cream
         Kosher salt and freshly ground black pepper, to taste
                  2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS
         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.
         In a large bowl, combine ground beef, ground pork, Panko, 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.
         Add remaining 1 tablespoon 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 immediately, garnished with parsley, if desired.