Save a trip to Ikea and make these scrumptious little meatballs at home!
In contrast to their Italian counterpart, these meatballs are made with a rich and creamy sauce and pair perfectly with mashed potatoes.
- 2 slices bread cut up into cubes
- 1/4 cup milk
- 2 tbsp butter unsalted
- 1 medium onion chopped
- 1 lb ground chicken
- 1 lb ground beef
- 2 egg yolks
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1/4 tsp nutmeg ground
- 1/4 tsp allspice ground
- vegetable oil for frying meatballs
- 6 tbsp butter unsalted
- 1/3 cup all-purpose flour
- 4 cups chicken broth low sodium, or beef broth
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 3/4 cup sour cream
Add the bread to a large mixing bowl along with the milk and toss. Set aside to let the bread soak up the milk.
Melt the butter in a skillet, then add the onions and a bit of salt. Cook the onions until soft, about 3 minutes.
Add the ground chicken, ground beef, onions, egg yolks, salt, pepper, nutmeg and allspice to the bowl with the bread. Mix the meat mixture well using your clean hands. Shape the meat into 1 inch meatballs.
In a skillet heat some vegetable oil. Add the meatballs and fry until golden all around, about 7 minutes. Repeat with all meatballs.
To make the gravy melt the butter in a clean skillet. Add the flour to the pan and whisk well. Add the broth and continue whisking. Season with salt and pepper and other spices if preferred. As the flour cooks the gravy should thicken. Whisk in the sour cream. Bring the gravy to a boil then add the meatballs to it and cook for another 15 to 20 minutes, stirring occasionally to ensure meatballs don’t stick to bottom of pan.
Garnish with parsley. Serve warm over mashed potatoes or noodles.