Yields:
6 servings
Prep time:
15 minutes
Cook time:
25 minutes
Total time:
40 minutes
Ingredients – Meatballs
- 2 tablespoons olive oil, divided
- 1 onion, diced
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup Panko*
- 2 large egg yolks
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
Ingredients – Gravy
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 4 cups beef broth
- 3/4 cup sour cream
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Directions
- Heat 1 tablespoon olive oil in a large 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
- You could bake the meatballs in oven 425 for 30 minutes, turning once
