Oh man, these meatballs are just the ticket for a cool evening – they are so tender and moist – like maybe the best meatballs ever??
- 1/2 cup panko crumbs
- 2 tbsp butter unsalted
- 1 medium onion chopped
- 1 lb ground pork
- 1 lb ground beef
- 2 egg yolks
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- vegetable oil for frying meatballs
- 6 tbsp butter unsalted
- 1/3 cup all-purpose flour
- 4 cups chicken broth low sodium, or beef broth
- 1 tsp Worcestershire sauce
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 3/4 cup sour cream
Melt the butter in a skillet, then add the onions and a bit of salt. Cook the onions until soft, about 3 minutes.
Add the ground pork, ground beef, onions, egg yolks, salt, pepper, nutmeg and allspice to the bowl with the panic. Mix the meat mixture well using your clean hands. Shape the meat into 1 inch meatballs.
In a skillet heat some vegetable oil. Add the meatballs and fry until golden all around, about 7 minutes, but not cooked all the way through. Repeat with all meatballs.
To make the gravy melt the butter in a clean skillet. Add the flour to the pan and whisk well. Add the broth with the Worcestershire sauce and continue whisking. Season with salt and pepper and other spices if preferred. As the flour cooks the gravy should thicken. Whisk in the sour cream. Bring the gravy to a boil then add the meatballs to it and cook for another 15 to 20 minutes, stirring occasionally to ensure meatballs don’t stick to bottom of pan.
Garnish with parsley. Serve warm over mashed potatoes, buttered noodles or rice.