Swedish Meatballs

Method

Directions

1. 1
   Preheat oven to 475°F.
2. 2
   Heat a skillet to medium-high. Melt about 1 tbsp butter or olive oil and cook onions until translucent, 5–7 minutes.
3. 3
   In a large bowl, mix bread, egg yolks, nutmeg, salt, and pepper. Add ¼ cup sour cream and ⅓ cup broth. Transfer onions from the skillet to the bowl and mash with a fork until combined. Add the meat and knead with your hands until very well combined.
4. 4
   Grease a wire rack and set it inside a foil-lined cookie sheet.
5. 5
   Roll the mixture into 1¼-inch meatballs.
6. 6
   Bake for 13–16 minutes, or until lightly browned.
7. 7
   Transfer the meatballs to a slow cooker.
8. 8
   Make the sauce: melt butter in a skillet over low-medium heat. Turn heat to medium and whisk in flour for 2–3 minutes, until the roux starts to brown (whisk constantly).
9. 9
   Slowly pour in the remaining broth and whisk. Bring to a boil.
10. 10
    Pour the sauce over the meatballs in the slow cooker. Cover and cook on low for 4 hours, until the sauce thickens and the meatballs are tender.
11. 11
    Turn off the slow cooker. Spoon ½ cup of sauce into a small bowl and whisk in the remaining sour cream, dill, and soy sauce. Stir back into the slow cooker.
12. 12
    Spear each meatball with a cocktail toothpick and arrange on a tray for an appetizer, or serve over egg noodles as a main.