Photo by Marcus Nilsson
This classic goes best with a tart berry sauce.
Recipe information
Total Time
30 minutes
Yield
Makes 6 servings
Ingredients
1 pound ground beef
3/4 cup bread crumbs, soaked in 1/2 cup milk
1 egg
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small onion, grated and drained
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
4 tablespoons butter
1 1/2 tablespoons flour (any kind)
1 cup chicken broth
1/2 cup sour cream
Lingonberry or cranberry sauce (optional)
Preparation
Step 1
1. Combine the first 8 ingredients. Form the mixture into 1-inch balls.
Step 2
2. Place 3/4 of the butter in a skillet over medium-high heat. Brown the meatballs for about 10 minutes.
Step 3
3. Remove them and most of the fat. Stir the flour and the remaining butter into the pan.
Step 4
4. Add the broth. Simmer until it thickens, about 2 minutes.
Step 5
5. Strain it with a sieve to remove clumps. Return it to the pan.
Step 6
6. Reduce heat to low; stir in the sour cream.
Step 7
7. Return the meatballs to the pan for 1 minute. Serve with the berry sauce.
Recipe notes
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