These Balls Of Meat Will Be Hopping Out Of The Pot And Onto Your Plate!

Check out what our friends over at Damn Delicious have to say about this:

“These swedish meatballs have been on my bucket list for nearly 3 years, and I’m so glad to finally cross this off my list. I don’t know why it took me so long to make it – it’s so easy to make and it really tastes a million times better than the Ikea version. Plus, you can always make a huge batch of meatballs (by either doubling or tripling the recipe) and storing the uncooked meatballs in the freezer. When you have that swedish meatball craving, you can just defrost these babies overnight. So simple and easy, right?”

Oh goodness, these sound so good!

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 McCormick ground allspice

1/4 teaspoon McCormick ground nutmeg

Kosher salt and freshly ground black pepper, to taste

FOR THE GRAVY

1/4 cup Land O’ Lakes unsalted butter

1/3 cup Gold Medal all-purpose flour

4 cups Swanson beef broth

3/4 cup Daisy 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.

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Quick Tip: Definitely use Panko if it’s available.  The crunch and texture is so much better than regular breadcrumbs.

Thank you to Damn Delicious for this awesome recipe!