Swedish Meatballs

How delicious do these Swedish Meatballs look!  Now you don’t have to go to Ikea to get this world famous recipe, you can make the Copycat version at home.  Serve them up on Noodles or a bed of Mash Potato and watch the family swoon!  This will become a new favorite guaranteed!

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

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, 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.
3. 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.
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.

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Source: damndelicious.net

Swedish Meatballs

Ingredients:

4 pieces firm white bread, cubed
1 cup fat-free half-and-half, divided
1 large egg, beaten
1 pound lean ground beef
1/4 cup dry plain bread crumbs
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon each nutmeg and pepper
2 teaspoons butter
1 jar (12 ounces) or 1-1/2 cups home style beef gravy



Loganberry sauce or red currant jam, optional

Directions:

1. Heat oven to 350 degrees F. In a large bowl, combine bread, 1/2 cup half-and-half, and the egg. Let soak 5 minutes. Mash bread mixture with a fork and add all remaining ingredients except the butter and gravy. Mix together and shape into mini meatballs. Melt butter in a nonstick saucepan over medium-high heat. Add meatballs in batches, browning on all sides. Transfer finished meatballs to a baking dish. Mix in 1/4 cup gravy, cover, and bake 20 minutes.

2. Meanwhile, in a saucepan, over medium heat combine remaining gravy and remaining 1/2 cup half-and-half. Bring just to a boil, then reduce heat to low and simmer, covered, for 10 minutes. Serve meatballs with creamy gravy, and loganberry sauce, if desired. Leftovers can be stored in the freezer for up to 1 month.

Note: Serve over egg noodles with a side of cooked vegetables and you've got a meal.