Swedish Meatballs

Posted at 12:05 PM, May 31, 2016
and last updated 2016-05-31 15:05:56-04
  • 2 lbs. ground beef
  • 1/3 medium white onion, finely diced
  • 2 large egg yolks
  • 1/2 cup breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons canola oil
  • 4 tablespoons butter
  • 1/4 cup flour
  • 2 cups beef broth
  • 3/4 cup plain Greek yogurt or sour cream
  • 1/4 cup parsley, chopped
  • Salt and Pepper to taste

In a large bowl, combine ground beef, onion, breadcrumbs, egg yolks, garlic powder, nutmeg, salt and pepper, to taste. Do not overwork the meat mixture when combining. Roll the mixture into 1 1/2-inch meatballs (golf ball size). Set meatballs on wax paper. Makes about 24 meatballs.

Add canola oil to a large skillet up to medium-high heat. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate. Cover with tinfoil.

In a large frying pan, melt the butter over medium heat. Slowly whisk in the flour to make a rue. Slowly pour in the beef broth while whisking constantly. Cook over medium heat, continually stirring, for 1 to 2 minutes. Mix in the Greek yogurt or sour cream, salt and pepper, to taste. Add meatballs into the pan. Cover with gravy mixture. Garnish with parsley. Serve immediately.

Sponsor: Utah Beef Council