Get your smorgasbord game on with these beyond tender and tasty Swedish style meatballs made with just a hand full of ingredients. Without a doubt, the addition of allspice and nutmeg are what make these meatballs stand apart.
Mix the following ingredients into a large bowl. Portion into 12 even portions and roll the mixture between your palms to form tight balls about the size of a golf ball. Lay the meatballs on a tray or plate and set aside.
Add the oil and set the temperature to 435°F/225°C (high).
Add 6-7 meatballs to cover the pan without overcrowding. Cook for 2 minutes on each side or until the meat looks slightly charred on both sides. Once the meatballs are seared off completely, remove and transfer to a plate or tray lined with paper towels. Continue searing all the meatballs. Once all the meatballs are seared, set aside for later use. Don't wash the pan.
Set the temperature to 225°F/ 110°C (low), then add the butter and melt completely.
Cook the flour in the melted butter for 1 minute making sure no toasting occurs.
Whisk in the stock and seasoning, then raise the temperature to 235°F/115°C and cook the gravy for 1 to 2 minutes, or until thickened.
Arrange the meatballs in the sauce and cook for 10-15 minutes or until the sauce has reduced by half and the meatballs are cooked through (Internal temperature of 155°F/68°C or you can cut into one to check). Gently shake the pan and stir occasionally to ensure even doneness.
Turn off the heat and stir in the sour cream until fully incorporated. It is important to turn off the heat since sour cream can curdle when exposed to high heat.
Enjoy this dish with some butter noodles, steamed rice or potatoes.
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