Köttbulle Svenska (Swedish Meatballs)
|3 1/2 Tbsp||butter|
get recipes @ goboldwithbutter.com
|1 medium||onion, peeled and very finely diced|
|1/2 c||breadcrumbs (plain, preferrably fresh)|
|1 lb||ground beef|
|1 lb||ground pork|
find more delicious recipes at www.porkbeinspired.com
|1 large||egg, beaten|
|dash(es)||salt and pepper, to taste|
|2 Tbsp||vegetable oil|
|1 3/4 c||beef stock|
|3/4 c||sour cream|
|3 Tbsp||finely chopped freshed dill (or dried)|
Bork bork bork!
These Swedish meatballs do have more of an American twist on them, as they are served submerged in white gravy as opposed to sided with brown gravy, but they are no less utsökt!
NOTE: I've always served my köttbulle with egg noodles, but authentically they are usually served with potatoes, and the meatballs are separate from the gravy on the plate. This recipe, I feel, is much better on top of the noodles!