Big Batch Swedish Meatballs

Ingredients

• For the meatballs:
• 2 1/2 cups dry breadcrumbs
• 1 cup beef stock
• 2 tablespoons butter, divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 1/2 medium onions, finely minced (about 2 cups)
• 2 pounds (900 g) lean ground beef
• 2 pounds (900 g) ground pork
• 6 large eggs, lightly beaten
• 2 tablespoons soy sauce
• 2 teaspoons granulated sugar
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• For the sauce (one meal, about 30 meatballs):
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups beef stock
• 6 tablespoons sour cream or plain Greek yogurt
• 1 tablespoon soy sauce
• 1/4 teaspoon Worcestershire sauce

Steps

1. In a bowl, stir the breadcrumbs into the 1 cup beef stock and let them soak while you cook the onion.
2. Warm 1 tablespoon each of the butter and olive oil in a large skillet over medium heat. Add the onion and cook, stirring often, for about 10 minutes, until soft and translucent. Let it cool for a few minutes.
3. In your largest mixing bowl, combine the beef, pork, eggs, soy sauce, sugar, pepper, allspice, nutmeg and cooked onion. Mix with your hands until evenly blended, then work in the soaked breadcrumbs without overmixing.
4. Heat the oven to 400°F. Wipe out the skillet if needed, set it over medium-low heat and add the remaining 1 tablespoon each of butter and olive oil.
5. Scoop level tablespoons of the meat mixture and roll them gently into balls. Brown them in the skillet in batches without crowding, turning until they are browned all over, and move each batch to a large rimmed baking sheet.
6. When the first sheet is full (roughly half the mixture), bake it for 10 to 15 minutes, until the meatballs are cooked through and register 160°F inside. Keep browning the rest and bake them on a second sheet.
7. Drain the baked meatballs briefly on paper towels and let them cool completely, about 30 minutes.
8. To freeze, spread the meatballs on two parchment-lined baking sheets so they do not touch and freeze until solid, about 2 hours. Pack them into freezer bags in four portions of about 30 meatballs each.
9. To serve one portion: melt 1 tablespoon butter in a large skillet or saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, until it smells toasty.
10. Gradually whisk in the 1 1/4 cups beef stock, a splash at a time, until smooth. Whisk in the sour cream or yogurt, soy sauce and Worcestershire sauce and bring to a gentle simmer.
11. Add about 30 meatballs, cover, reduce the heat to low and simmer for 10 to 15 minutes, stirring now and then, until heated through. Frozen meatballs may need 15 to 20 minutes.