- 6
Ingredients
- 1-1/4 c. 1-1/4 c. breadcrumbs
- 3 c. 3 c. low sodium beef stock, divided
- 4 T. 4 T. unsalted butter, divided
- 1 c. 1 c. minced onion
- 1 lb. 1 lb. ground beef
- 1 lb. 1 lb. ground pork
- 3 large 3 large eggs, lightly beaten
- 3 T. 3 T. soy sauce, divided
- 1/4 tsp. 1/4 tsp. freshly ground black pepper
- 1 tsp. 1 tsp. sugar
- 1/4 tsp. 1/4 tsp. ground allspice
- 1/4 tsp. 1/4 tsp. ground nutmeg
- 1/4 c. 1/4 c. all-purpose flour
- 3/4 c. 3/4 c. sour cream
- 1/2 tsp. 1/2 tsp. Worcestershire sauce
Preparation
Step 1
1. Mix breadcrumbs and 1/2 cup beef stock in a small bowl. Set aside.
2. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add onion and sauté until completely soft and translucent, about 10 minutes. Transfer onion to a large bowl.
3. Add beef, pork, eggs, 1 tablespoon soy sauce, black pepper, sugar, allspice, and nutmeg to the bowl with onion mixture, mixing with your hands to blend. Fold in breadcrumb mixture. Using a 1 tablespoon measure, roll meat mixture into balls and then transfer to a rimmed baking sheet.
4. Using the same skillet (no need to wash it, just wipe it out with a paper towel), place it over medium-low heat. Add 1 tablespoon butter. Working in 3 batches and adding 1 tablespoon of butter between batches, brown meatballs on all sides, about 8-10 minutes per batch. Transfer meatballs to a plate. Drain all but 2 tablespoons of drippings from skillet. Whisk in flour until a smooth paste forms, and the paste is lightly browned. Stir in remaining 2-1/2 cups beef stock and turn the heat up just a bit, to medium. Bring beef stock to a simmer, whisking often. Add sour cream, Worcestershire, and remaining 2 tablespoons soy sauce, and whisk to incorporate. Return meatballs to pot. Cover and simmer until meatballs are cooked and everything is nice and hot, about 10 to 15 minutes. Remove from heat and stir gently to coat meatballs. Serve with fluffy mashed potatoes and lingonberry preserves.