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Swedish Meatballs in Sour Cream Gravy
Andre Lewis

Swedish Meatballs in Sour Cream Gravy

Homemade meatballs make this more than a bag-and-soup shortcut, and one pound of pork stretches the beef without raising the cost much. Brown them so they stay round. Sour cream goes in after the heat drops or the pale gravy can split.
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Prep Time 35 minutes
Cook Time 5 hours
Total Time 5 hours 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 90-percent lean ground beef
  • 1 lb ground pork
  • 1 cup plain dry breadcrumbs
  • 1/2 cup whole milk
  • 1 large egg
  • 1/2 cup finely diced yellow onion
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground allspice
  • 1/2 tsp black pepper
  • 2 tbsp neutral oil
  • 4 cups low-sodium beef broth
  • 1/4 cup all-purpose flour
  • 1 cup sour cream
  • 12 oz egg noodles

Method
 

  1. Soak the breadcrumbs in the milk for 5 minutes, then mix with the beef, pork, egg, onion, salt, allspice and pepper and roll 32 meatballs.
  2. Brown the meatballs in the oil in 2 batches for 6 minutes and transfer them to a 6-quart crockpot.
  3. Whisk the broth and flour until smooth, pour it over the meatballs, and cook covered on low for 4 to 5 hours until they reach 160°F.
  4. Cook the egg noodles separately and divide them among 8 bowls.
  5. Switch off the crockpot, temper the sour cream with 1 cup hot gravy, stir it back in, and spoon the meatballs and gravy over the noodles.