Favorite Swedish Meatballs Recipe

Directions:

1. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
2. In a 12-inch saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt, sweat until the onions are soft. Remove from the heat and set aside.
3. In a bowl, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Mix well! Using your hands is the best way!
4. Shape the meatballs into large gumball shape or golf ball shape. I end up with usually around 24 meatballs.
5. Heat the remaining butter in the saute pan over medium-low heat. Add the meatballs (in batches) and saute until golden brown on all sides. Remove meatballs with slotted spoon and set aside. (**You can set the meatballs aside and in a warm oven, however, you will be heating the meatballs in the sauce. I think keeping the meatballs in a warm oven makes the meatballs dry or overcooked so I don't do it this way.)
6. Once all the meatballs are cooked, decrease the heat to low and add the flour to the pan to make a roux. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and the chicken stock, whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Now add the sour cream. I add a sprinkle of allspice and nutmeg to the sauce for added flavor. Add the meatballs to the gravy and simmer to let the juices of the meat blend into the sauce. Serve with egg noodles!