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.
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
Soak the bread slices in milk until soft, then transfer to a large food processor fitted with the S blade.
Add to the food processor the onion, garlic, pork, beef, yolks and egg, nutmeg, and allspice.
Process until all ingredients are combined and smooth.
Roll balls in even 1-2” sizes.
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. Stir in the flour, whisking until combined, then slowly add the beef broth, whisking until smooth and no lumps remain.
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.