Swedish Beefball

A classic Swedish dish featuring tender beef meatballs smothered in a rich, creamy sauce.

Ingredients List:

• Milk – 1/3 cup
• Yellow onion – diced
• Flour – 4 tablespoons
• Olive oil – 2 tbsp
• Garlic cloves – minced
• Panko breadcrumbs – 1/2 cup
• Parmesan cheese – 1/4 cup
• Egg – 1 large
• Salt – 1 tsp
• Oregano – 1/4 tsp
• Ground allspice – 1/4 tsp
• Ground nutmeg – 1/4 tsp
• Pepper – 1/4 tsp
• Ground beef – 3/4 lb
• Ground pork – 1/2 lb
• Butter – 4 tbsp
• Beef broth – 2 cups
• Chicken bouillon cube
• Worcestershire sauce – 2 tsp
• Dijon mustard – 1 tsp
• Dried parsley – 1 tsp
• Sour cream – 1/2 cup

Cooking Steps:

1. Warm up half of olive oil in a large pan, then sauté onions and garlic until softened and fragrant. Set them aside to cool.
2. Mix breadcrumbs, cheese, egg, milk, cooked onions/garlic, and spices in a bowl. Add the meats gently until blended well.
3. Shape the mixture into balls, about 1.5 inches in diameter. Chill for a minimum of 15 minutes.
4. Stir the broth, bouillon, Worcestershire sauce, mustard, and parsley in a cup. Set this mixture aside.
5. With the remaining olive oil, brown the meatballs on all sides in a large skillet, adjusting heat as necessary.
6. In the same skillet, melt butter on medium heat, then combine with flour to form a roux, stirring until it browns.
7. Slowly incorporate the broth mixture into the roux, stirring constantly until it simmers, then reduce heat.
8. Blend sour cream in a separate bowl with some sauce, then mix it into the skillet until combined.
9. Return meatballs to the skillet, coat with sauce, and heat them through gently while partially covered.
10. Serve the dish garnished with parsley over beds of mashed potatoes or noodles.