Kosher salt and freshly ground black pepper, to taste
Gravy:
¼ cup unsalted butter
⅓ cup all-purpose flour
4 cups beef broth
¾ cup sour cream
Kosher salt and black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Instructions
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and saute, 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 1¼-to-1½-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 warm, garnished with parsley, if desired.
Recipe by Wishes and Dishes at https://wishesndishes.com/swedish-meatballs-with-creamy-gravy/