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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:
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½ cup bread crumbs
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¼ cup whole milk
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1 onion, peeled and roughly chopped
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2 cloves garlic, peeled
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1 pound ground pork & 1 pound ground beef (or 2 lbs ground beef)
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2 egg yolks, 1 whole egg
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1/2 teaspoon nutmeg
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1/2 teaspoon allspice
FOR THE SAUCE
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½ cup unsalted butter
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½ cup white flour
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2 cup beef broth
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½ cup sour cream
Instructions
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Prep it for the freezer:
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Combine in a food processor the breadcrumbs, milk, onion, garlic, pork, beef, nutmeg, and allspice, yolks and egg. 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. Melt the butter over medium heat.
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Stir in the flour whisking until combined, and let cook, stirring occasionally until the mixture has lightly browned.
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Slowly add the beef broth, whisking until smooth and no lumps remain.
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If freezing for later use, cool before transferring to a freezer-safe container. Store sour cream separately. Serve over egg noodles.
To prepare from frozen or make from fresh: To cook the meatballs, thaw first if needed, then bake at 350*F for 15-18 minutes or until cooked through and lightly browned.
Make the gravy according to the instructions in the Freezer Prep. Once the gravy is made, stir in the sour cream.
Serve with the sauce and egg noodles.
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