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One of my favorite, most comforting foods, you’ll never look to Ikea again once you realize how easy these are to make and store! They’re seasoned with a warming combination of allspice and nutmeg, which gives them their earthy, delicious flavor. Use a food processor to blend the meatballs mixture, saving you a ton of time chopping, and a small ice cream scoop to make sure you roll each ball to the same size. A simple gravy of roux mixed with beef broth and sour cream, round out the meal. Serve with egg noodles on the side.
Ingredients
FOR THE MEATBALLS:
2 slices white bread
¼ cup milk
1 onion, peeled and roughly chopped
2 cloves garlic, peeled
1 pound ground pork
1 pound ground beef
2 egg yolks, 1 whole egg
1/2 teaspoon nutmeg
1/2 teaspoon allspice
FOR THE SAUCE:
½ cup unsalted butter
½ cup white flour
2 cup beef broth
1/2 cup sour cream
Instructions
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Soak the bread slices in milk until soft, then transfer to a large food processor fitted with the S blade.
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Add to the food processor the onion, garlic, pork, beef, yolks and egg, nutmeg, and allspice.
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Process until all ingredients are combined and smooth.
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Roll balls in even 1-2” sizes.
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Set meatballs on a large plate and place in the freezer to firm, then transfer to a large freezer-safe ziplock bag.
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Melt the butter over medium heat. Stir in the flour, whisking until combined, then slowly add the beef broth, whisking until smooth and no lumps remain.
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To cook the meatballs, thaw first as needed, then bake at 350*F for 15-18 minutes or until cooked through and lightly browned. Serve with the sauce and egg noodles.
NOTE: If freezing sauce for later use, make without the sour cream. Cool before transferring to a freezer-safe container. Prior to serving, stir in the sour cream.
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