Ingredients
Scale
- 1 lb ground beef
- 1/2 lb ground pork
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cups beef broth
- 1 cup sour cream
- 1–2 tbsp flour (optional, for thickening)
- Chopped parsley for garnish
- Lingonberry jam (optional)
Instructions
- In a bowl, soak breadcrumbs in milk for 5 minutes.
- Mix ground beef, pork, soaked breadcrumbs, minced garlic, egg, allspice, nutmeg, salt, and pepper until just combined. Do not overwork the mixture.
- Shape into 1-inch meatballs.
- Brown meatballs in butter and olive oil over medium heat, in batches. They do not need to be cooked through; set them aside.
- In the same pan, whisk flour into the pan drippings if you desire a thicker sauce, then add beef broth and simmer to form a light gravy.
- Stir in sour cream off heat to create a creamy sauce. Return meatballs to the pan and simmer gently 8–10 minutes until cooked through.
- Season with salt and pepper, garnish with parsley, and serve over noodles or mashed potatoes. A dollop of lingonberry jam adds a tangy contrast.
Notes
- Tip: Soaking breadcrumbs keeps meatballs moist. Use dairy-free bread with dairy-free milk to make it dairy-free.
- Do not boil after adding sour cream to prevent curdling.
- For a lighter version, bake meatballs at 400°F for 15 minutes and simmer in sauce afterward.
- Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Swedish-inspired
- Diet: Contains dairy and gluten from breadcrumbs
