Swedish Meatballs
Ingredients
16 ounces lean ground beef
1 onion diced
1 egg
1/4 cup breadcrumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/8 tsp ground allspice
1/4 tsp ground cardamom
1/8 tsp ground ginger
1/4 tsp garlic powder
1/2 tbsp dried parsley
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cup beef stock
¼ cup sour cream
2 tablespoons
Directions
In a bowl, combine the ground beef, onion, egg, breadcrumbs, nutmeg, salt and pepper. We like mixing it first with a spoon until it’s incorporated, then we mix it with our hands, so the mixture is fully combined and soft.
Form and roll the meatballs with your hands – they should be around 1 ½ tablespoons in size.
Heat a non-stick skillet to medium-high and add the olive oil.
Cook the meatballs, moving them frequently, until they are golden on every side. Reserve.
In the same skillet, add the butter and let it melt. Then, add the flour and mix well to form a roux (a thick paste).
Once the roux has been formed, add the beef stock and mix it well. Cook for a couple of minutes, or until it thickens.
Add the sour cream and Worcestershire sauce and fully combine. Taste and adjust salt and pepper.
Bring back the meatballs, reduce the heat to low, and cook for about 10 more minutes, or until the meatballs are fully cooked.
Serve the meatballs with fresh parsley over mashed potatoes or buttered noodles.
