So I have to come clean. While I do still live in the big city, I no longer cook in a tiny kitchen. I know, I’m living a lie, but the name Big City, Medium Kitchen just didn’t have the same ring to it.
A few weeks ago, I upgraded and moved into a new apartment complete with a beautiful (and fairly large) kitchen. There is actual counter space AND a dishwasher! I’ve gotta say, living in New York really teaches you to appreciate the small things in life. Moving from my shoebox to a normal sized living space meant new furniture and that dreaded trip to Ikea. While I’m not the biggest fan of their never ending maze, I’ve always loved their swedish meatballs.
I created this recipe so I could easily get my meatball fix minus the trip to Ikea. Serve with egg noodles, lots of sauce and a sprinkle of parsley. Enjoy!
- Meatball Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 pound ground beef
- 1 pound ground pork
- ½ cup bread crumbs
- 2 large egg yolks
- ¼ teaspoon ground nutmeg
- salt and pepper, to taste
- 1 package egg noodles, cook as directed
- Gravy Ingredients:
- ¼ cup unsalted butter
- ⅓ cup flour
- 4 cups beef broth
- ¾ cup sour cream
- salt and pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- Heat 1 tablespoon olive oil in a large pan over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 5-6 minutes; set aside.
- In a large bowl, combine ground beef, ground pork, egg yolks, bread crumbs, nutmeg and onion. Season with salt and pepper. Using a spoon or just your hands, mix until well combined. Form the mixture into 1¼ inch meatballs, creating about 30 meatballs. Add the remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches of 6, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
- To make the gravy, melt butter in a large pan. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth. Keep whisking constantly until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste. Add in meatballs and cook, stirring occasionally, until heated through, about 10 minutes.
- Serve immediately. Place meatballs and a large spoonful of sauce on top of egg noodles. Top it off with a sprinkle of parsley.
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