Swedish Meatballs and Gravy

I love the meatballs from Ikea and I think these rival them! My boys LOVED them with the gravy over mashed potatoes and steamed green beans. There were five left in the pan, which I was looking forward to eating for lunch the next day. I got up to clean my plate and returned to find my 2 year old had gobbled them up. Needless to say they were delicious. Serves 6.

Swedish Meatballs and Gravy

1/2 c Italian seasoned bread crumbs
1/2 c heavy cream
1 Tbsp butter
1/2 c onion, minced
1 lb ground beef
1/3 lb ground pork
1 egg
1 Tbsp brown sugar
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground ginger
1 Tbsp butter
1/4 c chicken broth

3 Tbsp flour
2 c beef broth
4 oz sour cream

Directions:

1. Preheat oven to 350 degrees.
2. Mix the breadcrumbs and cream in a small bowl; let sit until crumbs absorb cream, about 10 minutes.
3. Meanwhile, melt 1 Tbsp butter in small skillet over medium heat. Add onion and cook until browned, about 10 minutes. Place onion in large mixing bowl; add ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice and ginger and mix well (I used my hands). Carefully add breadcrumbs and cream.
4. Melt 1 Tbsp butter in large skillet over medium heat. Pinch off 1 1/2 Tbsp of meat mixture per meatball and add to skillet. Cook until just the outsides are brown, about 5 minutes, turning meatballs often (and carefully because mixture is soft). Place browned meatballs in 9x13 baking dish; pour chicken broth and cover with foil. Bake in preheated oven until meatballs and cooked through, about 40 minutes. Prepare gravy.

GRAVY:

1. Pour pan drippings into a small saucepan over medium heat. Whisk in the flour until smooth. Gradually whisk in beef broth. Bring gravy to a simmer, whisking constnatly until tick, about 5 minutes. Just before serving, stir in sour cream. Season to taste with salt and pepper. Serve gravy with meatballs.