These Swedish meatballs are so flavorful is almost too good to be true. Nothing beats homemade meatballs smothered in a creamy gravy sauce
Meatballs, Swedish Meatballs
1small finely chopped onion
4clovesof garlic minced
1tablespoonfreshly chopped dillweed
1poundground lean ground beef
1/2poundlean ground pork
1teaspoonof kosher saltor to taste
1/2teaspoonblack pepperor to taste
1/4teaspoonfreshly grated nutmeg
a splash of Worcestershire sauce
1/3cupsour cream + more if desired
cooked egg noodlesoptional
In a 12-inch metal pan over medium heat, melt 1 tablespoon of the butter. Add the chopped onion, and a pinch of the salt cook until the onions are soft. Add garlic to the pan and cook 2 minutes. Remove the metal pan from the heat and set aside.
In a large bowl, combine the breadcrumbs and milk mixture, ground chuck, pork, egg yolks, kosher salt, black pepper, allspice, nutmeg, cooked onions, and minced garlic.
Form the meatballs into 1×1 in size and place on a metal sheet pan till needed.
Heat the remaining butter and olive oil in a sauté pan over medium-low heat. Add the formed meatballs and cook until lightly browned on all sides, about 8 minutes. Remove the meatballs from the metal pan to a platter using a slotted spoon, reserve the meatballs on the side until needed
Gradually add the beef stock, all-purpose flour, sour cream, and Worcestershire sauce into a crockpot on the heat setting of high and whisk until joined. Place the cooked meatballs in the crock-pot and cook on *cook on high for at least 1 hour* then on low 8 hours, stirring here and there. Season with more kosher salt and pepper if desired.
Serve the Swedish Meatballs by themselves as an appetizer, or over egg noodles
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog