Swedish Meatballs at Amy Roloff's Little Kitchen

Finely dice 1/2 cup of onion and sauté in a pan with olive oil until soft.

Chop 2 cloves of garlic and add to the sautéing onions.

In a bowl, combine 2/3 cup of panko breadcrumbs, 1/4 cup of grated parmesan cheese, and season with salt and pepper.

Add 1/2 teaspoon of allspice, 1 teaspoon of oregano, and 1/4 teaspoon of nutmeg to the breadcrumb mixture.

Incorporate 1/3 cup of milk into the mixture, ensuring it binds well.

Form meatballs using a heaping teaspoon of the mixture and place them on a plate.

Cook the meatballs in a hot cast iron skillet until browned and cooked through.

In the same skillet, add 6 tablespoons of butter and 6 tablespoons of flour to create a roux for the sauce.

Slowly add 2 cups of beef broth to the roux, stirring until thickened.

Add the cooked meatballs to the sauce and simmer.

Stir in 1/2 cup of sour cream into the sauce before serving.

Equipment Needed

Allergens