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Swedish meatballs

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Ingredients
  

  • 2 tbsp olive oil
  • 1/2 cup yellow onion finely diced
  • 2 cloves garlic minced
  • 1/2 cup panko breadcrumbs
  • 1/4 cup parmesan cheese grated from a wedge
  • 1 large egg
  • 1/3 cup milk
  • 1 tsp salt
  • 1/4 tsp oregano
  • 1/4 ground allspice
  • 1/4 ground nutmeg
  • 1/4 tsp pepper
  • 1/3 ground beef lean 80%
  • 1/2 lb ground pork

Sauce

  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cups beef broth
  • 1 cube chicken bouillon
  • 2 tsp worcestershire sauce
  • 1 tsp dijon mustard
  • 1 tsp dried parsley
  • 1/2 cup sour cream at room temp

Instructions
 

  • Heat 1/2 of the olive oil in a large, high-walled skillet and add the finely diced onions and garlic. soften for 5 min set aside and let cool
  • In a large bowl, combine the breadcrumbs parmesan cheese whisked egg, milk cooled onions/garlic, salt oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it
  • Toll into 1 1/2 inch meatballs and place on a plate transfer to hte fridge and let them chill for 15 min or up to overnight. cover it chilling overnight.
  • While the meatballs chill, combine the beef broth chicken bouillon worcestershire sauce dijon and parsley in a large measuring cup with a spout set aside.
  • Heat remaining olvie oil in a large skillet over medium-high heat
  • Brown the meatballs in batches leave plenty of room around each so that you can easily rotate them with a spoon to brown all sides brown for about 1 min per side. remove and set aside add additional oil and or decrease heat slightly needed throughout cooking.
  • Melt the butter in the same skillet and use a silicone spatula to clean the bottom of the skillet. Stir in the flour and cook for 2 min stirring continuously until it begins to brown.