Swedish Meatballs

Ingredients

1 lb. ground beef

1 lb. ground pork

1/2 c. bread crumbs

2 large egg yolks

1/4 tsp. allspice

1/4 tsp. nutmeg

kosher salt

1/2 white onion, chopped or a dash of onion powder

Dash of garlic powder 

1/4 c vegetable oil

4 tbsp. butter, divided

1 tbsp. extra-virgin olive oil

3 tbsp. all-purpose flour

3 1/4 c. low-sodium beef broth

1/2 shot glass white cooking wine

1/4 c. heavy cream

1/4 c. freshly chopped parlsey

Freshly ground black pepper

Cooked pappardelle, rice or egg noodles

Directions 

1. Pre-heat oven at 350° F. Read instructions on package of pappardelle, rice or egg noodles.  Meanwhile, in a large bowl, mix together ground beef, pork, bread crumbs, egg yolks, onion, garlic, allspice, nutmeg, salt, pepper, and 1/4 c beef broth. Form mixture into small meatballs.

2. Pre-heat pan over medium heat. Add vegetable oil for 20 minutes. Add meatballs and brown until golden, 3 minutes per side, then transfer to a steamer to drain fat in skillet or dripping pan in the oven. Set timer to 20 minutes.

3. Make gravy: Melt 3 tablespoons of butter in skillet. Whisk in flour until golden for 2 minutes, then add 3 c. beef broth, olive oil and whisk until no clumps remain. Bring to a simmer and let thicken for 2 minutes.

4. Add heavy cream, white cooking wine and parsley and return meatballs to skillet. Spoon gravy over meatballs and let simmer in sauce for 5 or 6 minutes more. Season with freshly ground black pepper.

5. Serve over pappardelle, rice or egg noodles. You may compliment the dish with other vegetables (asparagus, potatoes, carrots, tomatoes), herbs (basil) or mushrooms.