Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!
4.9 stars (131 ratings)
Ingredients
2tablespoonsolive oil, divided
1onion, diced
1poundground beef
1poundground pork
½cupPanko*
2large egg yolks
¼teaspoonground allspice
¼teaspoonground nutmeg
Kosher salt and freshly ground black pepper, to taste
For the gravy
¼cupunsalted butter
⅓cupall-purpose flour
4cupsbeef broth
¾cupsour cream
Kosher salt and freshly ground black pepper, to taste
2tablespoonschopped fresh parsley leaves
Instructions
Heat 1 tablespoon olive oil in a large cast iron skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, 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 the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
Serve immediately, garnished with parsley, if desired.
Notes
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.Adapted from Jo Cooks