Our family always makes these meatballs for Christmas. They are Swedish. We often double the recipe and use a slow cooker to keep it warm. The meatballs are even better the next day, and the effort is well worth it! The day you serve the leftovers, save the brown gravy and stir in the sour cream.
Ingredients:
Two pieces of crumbled day-old white bread
Half a cup of thick cream
One tsp of butter
One tiny onion, finely chopped
One-half pound of ground beef
1 cup of finely chopped chicken
One egg
One tablespoon of brown sugar, if desired
One tsp salt
¼ teaspoon of black pepper, ground
1/4 tsp ground nutmeg
¼ teaspoon of allspice powder
One-third teaspoon of ground ginger (optional)
One tablespoon of butter
Half a cup of chicken stock
Three tsp all-purpose flour, or more if required
Two cups beef broth, or more if necessary
One-half (8-oz) container of sour cream
Directions:
1. Set the oven's temperature to 350°F, or 175°C.
2. In a small bowl, combine the bread crumbs and cream. Leave for ten minutes or so, or until crumbs absorb cream.
3. In the meantime, melt 1 teaspoon of butter in a skillet over medium heat. Cook and stir the onion for about 10 minutes, or until it is light brown. Move the onion to a bowl for mixing.
4. In a mixing bowl, combine ground beef, ground chicken, egg, brown sugar, salt, black pepper nutmeg, allspice, and ginger. Add the cream and breadcrumbs and stir gently.
5. In a sizable skillet over medium heat, melt 1 tablespoon of butter. Form each meatball into a ball by pinching off about 1 1/2 tablespoons of the meat mixture. Put the meatballs in the skillet and cook for about five minutes, turning frequently, until browned. Meatball interiors will continue to be pink.
6. After the meatballs have browned, transfer them to a baking dish, add chicken broth, and cover with foil.
7. Bake the meatballs for about 40 minutes, or until they are soft, in a preheated oven. Move the meatballs to a platter for serving.
8. Transfer skillet residue to a saucepan set over medium heat. Mix flour into drippings until well combined.
9. Add enough beef broth gradually to make about 2 1/2 cups of liquid.
10. Simmer the gravy for approximately five minutes, whisking continuously, or until it thickens.
11. Just before serving, whisk in sour cream. Season with salt and black pepper. Serve gravy with meatballs.