Prep 15 mins
Cook 25 mins
These homemade meatballs, smothered in a creamy gravy sauce, taste much better than the famous IKEA version
- 2 tablespoons olive oil, divided
- 1 onion, chopped
- 450 g ground beef
- 450 g ground pork
- 1⁄2 cup breadcrumbs, homemade
- 2 egg yolks
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground nutmeg
- 1 teaspoon sea salt
- 1 teaspoon black pepper
4 cups gravy
- 60 g butter
- 1⁄3 cup all-purpose flour
- 4 cups beef broth (from 1 cube)
- 3⁄4 cup sour cream
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon black pepper
- 2 tablespoons fresh parsley leaves, chopped
- In a large skillet sauté onions in 1 tablespoon of olive oil, stirring frequently, for 2-3 minutes over medium heat. When onions become translucent, remove pan from the heat and leave them to cool a little.
- In a large bowl, combine ground beef, ground pork, breadcrumbs, egg yolks, allspice, nutmeg, salt, pepper and cooked onion. Using a wooden spoon or clean hands, mix until well combined.
- Roll the mixture into 1 ¼-to-1 ½-inch meatballs (ice cream spoon helps to measure the amount needed for one meatball), 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 to get rid of any excessive fat.
- 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.
- Serve immediately, garnished with parsley, and with cooked fresh pasta.
Very authentic tasting. I used ground turkey though because it was on hand. I substituted a chicken Boulion cube, went well with the turkey. I didn't have sour cream but the gravy was still good.