Swedish Meatballs

2 tablespoons olive oil, divided

1 cup finely chopped onion

1 extra-large egg

1/2 cup panko bread crumbs

2 tablespoons milk

1/2 teaspoon kosher salt

1/2 teaspoon ground pepper

1/4 teaspoon ground nutmeg

1/8 teaspoon ground allspice

3/4 pound ground beef

¼ pound ground pork

1 tablespoon butter

1/4 cup flour

3 cups beef stock

1/4 cup heavy cream

1 tablespoon cognac

1 tablespoon chopped fresh parsley


Heat 1 tablespoon olive oil in a large skillet over med-high heat. Add the onions to the pan, reduce heat to medium, and cook until softened. Allow to cool.


In a large bowl beat egg, stir in milk, salt, pepper, nutmeg, and allspice until combined. Add cooled onion. Mix in bread crumbs and stir in the ground beef and ground pork. Form the mixture into 1- 1-1/2 inch balls. I use a cookie scoop for this.


Heat the remaining olive oil in the skillet over medium heat and carefully the meatballs into the pan. Saute the meatballs until golden brown on all sides, about 7-10 minutes. Transfer the meatballs to a platter. Drain off all but 1 tablespoon of fat from the skillet and return to the heat; add butter. Add the flour to the pan and whisk until golden brown, approximately 3-4 minutes. Slowly add the beef stock and whisk until the sauce begins to thicken. Whisk in the cream and continue to cook until the gravy is desired thickness. Stir in cognac. Return the meatballs to the pan and simmer until heated through. Serve with egg noodles and top with parsley.