This is a great update to my family's traditional meatball recipe. This version made about 80 meatballs and can easily be cut in half. Serve over mashed potatoes or egg noodles.
Ingredients
3 lbs ground beef
1 lb ground hot sausage
1 c. Panko Bread Crumbs
3 eggs - beaten
1 onion - diced
1 tbsp olive oil
Gravy
1 stick butter (1/2 c)
⅔ c flour
4 cups chicken broth
1 beef bouillon cube
½ c sour cream
Parsley
Salt and Pepper
Instructions
Saute onions in fry pan with olive oil until brown -set aside to cool.
Add caramelized onions - mix all together (I used my hands, agh!)
Form 1-2" balls from meat. Place on a cookie sheet.
In the same pan as the onions - fry the meatballs so they are brown on all sides. I shook the pan frequently to avoid on side getting flat (3-5 min).
Place meatballs in a dutch oven - set aside.
Gravy
In the same pan used with meatballs, melt butter. Whisk in flour and cook until lightly brown (1-2 min). Whisk in chicken broth and beef bouillon cube. Continue whisking until thickened (5-8 min). Stir in sour cream. Sauce should be thick and creamy. Add salt and pepper to taste,
Pour over meatballs and place in preheated oven. Cook approx 40-50 minutes until cooked through.
Top with fresh parsley. (I also added grated Asiago cheese).
Serve immediately.
Recipe by Basil and Vine at http://www.basilandvine.com/2015/12/27/swedish-meatballs-updated-tradition/