A classic recipe for Swedish meatballs made with a mix of ground chuck and pork, seasoned with shallots, parsley, breadcrumbs, allspice, and garlic, served in a creamy, savory sauce.
In a bowl, combine 1 lb of ground chuck, 1 lb of ground pork, 3 diced shallots, 1/2 cup of chopped parsley, 1 cup of Italian seasoned breadcrumbs, 1/4 teaspoon of all spice, 1/4 cup of heavy whipping cream, 2 whisked eggs, 3 cloves of minced garlic, and salt and pepper to taste. Mix until well combined. Use a 2 tablespoon cookie scoop to portion the meat mixture and roll into meatballs.
In a pan on medium heat with oil, brown the meatballs on all sides. Once browned, set them aside.
In the same pan, add 4 tablespoons of butter and 1/4 cup flour, whisking them together to form a roux. Then, gradually add 1 cup of Chardonnay, 2 cups of beef stock, 1/4 teaspoon of all spice, salt and pepper to taste, 1/2 cup heavy whipping cream, 1/3 cup sour cream, and soy sauce to taste, whisking between each addition until smooth.
Return the browned meatballs to the sauce and let them cook for about 5 minutes, allowing them to simmer and absorb the flavors. When serving, lay down a bed of mashed potatoes, add the meatballs and sauce on top, and garnish with fresh parsley. Enjoy!
