Swedish Meatballs

• 8 ounces each ground beef and ground pork
• 1 small onion, coarsely chopped in a food processor (about 1/2 cup)
• 1/2 cp sour cream
• 1 large egg, lightly beaten
• 3 tablespoons fine dried breadcrumbs
• 1 1/2 tsp coarse salt
• Freshly ground pepper
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1 tablespoon vegetable oil
• 2 tablespoons of dry red wine
• 2 tablespoons of all purpose flour
• 2 cps. beef broth - low sodium
• 1/4 cp parsley - flat leaf

1. Prep time: 35 Min. Total time: 50 min
2. 1) Preheat oven to 275. Combine beef,pork,onion,sour cream,egg,breadcrumbs,salt,pepper,and spices with hands. Shape into 1 3/4-inch balls. Freeze on a rimmed baking sheet for 25 mins, no longer or else meatballs will freeze and become watery. Reroll in hands.
3. 2) Heat oil in a 12-inch non-stick skillet over medium-high heat. Cook meatballs, shaking skillet, until browned and cooked through, about 6 mins.
4. Also, you can bake/broil them in the over at around 375 - 400F if you prefer (cook for about 10 mins).
5. Keep warm in oven on a clean rimmed baking sheet.
6. 3)Pour off fat and brown bits from skillet. Add wine;cook over medium heat,stirring,until mostly reduce. Whisk flour;add stock. Raise heat to medium-high. Simmer,stirring until thick, 8-10 mins. Pour through a sieve. Top meatballs with sauce and parsley.

ground beef, onion, sour cream, egg, breadcrumbs, salt, freshly ground pepper, ground allspice, ground nutmeg, vegetable oil, red wine, flour, beef broth , parsley flat leaf

Taken from www.epicurious.com/recipes/member/views/swedish-meatballs-1214255 (may not work)