Swedish Meatballs with Noodles
Ingredients:
- Two tsp olive oil
- one chopped onion
- 500 grams of lean ground beef
- 500 grams of ground pork
- Half a cup of breadcrumbs
- two yolks from eggs
- ¼ teaspoon of allspice powder
- half a teaspoon of ground nutmeg
- half a tsp kosher salt
- Twenty milligrams of newly ground black pepper
Regarding the Gravy:
- One-half cup unsalted butter
- ⅓ cup flour for all purposes
- 1/4 cup reduced-sodium beef broth.
- half a cup of sour cream
- Two tsp finely chopped, recent parsley
To Serve:
- 500 grams of brown rice or cooked egg noodles
Guidelines:
- Get the onion ready: In a large pan over medium heat, heat 1 tablespoon of olive oil. Add the diced onion and cook it for two to three minutes, stirring regularly, until it turns transparent. Take out of the pan and place aside.
- To make the meatball mixture, put the ground beef, ground pork, egg yolks, breadcrumbs, nutmeg, and allspice in a big bowl. After adding the sautéed onion, season with pepper and salt. Using a wooden spoon, fully mix.
- Form the Meatballs: Using clean hands, shape the mixture into meatballs about 1½ inches in diameter.
- Cook the Meatballs: Fill the pan with the last tablespoon of olive oil. Batch-fry the meatballs for 4–5 minutes on each side, or until golden. Transfer to a paper towel-lined plate.
- To make the gravy, melt the butter in a pan over a medium heat. After whisking in the flour, heat for approximately one minute, or until a light golden colour forms.
- To make the sauce, gradually whisk in the beef stock and stir until it thickens, which should take one to two minutes.
- Add the sour cream and season with salt and pepper to finish the gravy. Once the meatballs are fully cooked and the sauce has thickened, return the meatballs to the pan and simmer for 8 to 10 minutes, stirring from time to time.
- Serve: Warm up some brown rice or egg noodles and top with the meatballs and gravy. If desired, garnish with freshly chopped parsley.