Swedish Meatballs

Ingredients

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1/4 cup onion, finely minced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon nutmeg
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 cup sour cream
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh parsley, chopped

Instructions

1. Combine breadcrumbs and milk in a small bowl and let sit for 5 minutes.
2. In a large bowl, mix ground beef, ground pork, soaked breadcrumbs, egg, onion, garlic, salt, pepper, and nutmeg until just combined.
3. Form mixture into 1.5-inch meatballs.
4. Melt butter in a large skillet over medium-high heat.
5. Working in batches, brown meatballs on all sides, about 8-10 minutes total. Transfer to a plate.
6. Sprinkle flour over the drippings in the skillet and stir for 1 minute.
7. Pour in beef broth, scraping up browned bits from the bottom of the pan.
8. Return meatballs to the skillet and simmer for 10 minutes.
9. Reduce heat to low and stir in sour cream, Worcestershire sauce, and mustard.
10. Simmer for 5 minutes without boiling.
11. Garnish with fresh parsley and serve immediately.

Notes

• Use a meat thermometer to ensure meatballs reach 160°F internal temperature
• Do not overmix the meat mixture or meatballs will become tough
• Brown meatballs in batches to avoid overcrowding the pan
• Do not boil the sour cream mixture or it may curdle
• Meatballs can be made ahead and frozen before browning
• Serve over egg noodles, rice, or mashed potatoes
• Refrigerate leftovers for up to 3 days or freeze for up to 3 months