Swedish Meatballs

How to make Swedish Meatballs.

Ingredients for 6-8 servings:
For the Meatballs:
1 pound ground beef
1/2 pound ground pork
1/2 cup yellow onion (finely chopped)
3/4 cup unseasoned bread crumbs
1 Tablespoon Italian parsley (chopped)
1 teaspoon sea salt
1/8 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 large egg
1/2 cup milk
1/4 cup light olive oil (for frying)
For the Gravy:
1/4 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon sea salt
1/8 teapoon ground black pepper
2 cups chicken stock
3/4 cup Fage Greek yogurt (or sour cream)
For the Meatballs:
Mix the beef, pork, onion, bread crumbs, parsley, salt, pepper, Worcestershire sauce, egg and milk together in a large bowl.
Cover with plastic wrap and refrigerate for two hours.
Scoop the mixture and roll into tablespoon sized balls.
Heat the oil in a large skillet over medium-low heat. Add the meatballs and cook until no longer pink.
Remove the meatballs from the skillet and keep warm.
For the Gravy:
Mix the flour, paprika, salt, and pepper together in a small bowl. Add the seasoned flour to the skillet and cook over low heat, stirring until the mixture is smooth and bubbly.
Slowly pour in the warm chicken stock. Bring to a boil stirring constantly and scraping the browned bits off the bottom of the skillet. Simmer and stir for one minute until thickened.
Reduce heat to low and stir in the yogurt or sour cream, stirring until thoroughly combined and smooth.
Return the meatballs to the skillet. Gently toss the meatballs in the sauce until thoroughly coated. Serve immediately.

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