Kosher salt and freshly ground black pepper, to taste
2Tablespoonsfresh parsley leaves, chopped
Cooked egg noodles or rice for serving
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions are translucent, about 2-3 minutes; set aside.
In a large bowl, combine ground beef, ground pork, bread crumbs, egg yolks, allspice, nutmeg and onion. Season with salt and pepper, to taste.
Stir mixture with a wooden spoon until well combined. Use clean hands to roll the mixture into meatballs about 1 1/2-in in size (It should make about 20-24 meatballs).
Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
For the Swedish Meatball Sauce:
Melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, stirring constantly, until slightly thickened, about 1-2 minutes.
Stir in sour cream; season with salt and pepper, to taste. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
Serve immediately, garnished with parsley, if desired.
*I've also made this with all beef, or half beef and half ground turkey, with great results!To Freeze:The meatballs freeze great! I like to freeze them after cooking them. Then when I want to make this recipe I make the sauce, pull the meatballs from the freezer and let them warm up in the sauce. You could also freeze them raw, then thaw them in your fridge. Brown them in a skillet, as the recipe states, and then continue to cook them in the sauce. *1 serving equals 3 meatballsAdapted from Damn Delicious