A delightful twist on the classic Swedish meatballs, this recipe offers a rich and creamy gravy paired with tender, flavorful meatballs.
Combine the ground beef, ground pork, finely chopped onion, parsley, salt, pepper, Worcestershire sauce, egg, milk, and bread crumbs in a mixing bowl.
Mix gently to avoid overworking the meat, which can make the meatballs dense.
Refrigerate the mixture for 30 minutes to allow the flavors to meld.
Chilling helps the mixture firm up, making it easier to shape into meatballs.
Shape the mixture into small, even-sized balls.
Use a small scoop or spoon to ensure uniform size for even cooking.
Heat olive oil in a skillet over medium heat and cook the meatballs until browned on all sides.
Cook in batches if necessary to avoid overcrowding the skillet.
Remove the meatballs from the skillet and set aside.
Keep the meatballs warm by covering them with foil.
In the same skillet, whisk together the flour, paprika, salt, and pepper.
Whisk constantly to prevent lumps from forming.
Gradually add water to the skillet, stirring continuously until the mixture thickens.
Add the water slowly to maintain a smooth consistency.
Stir in the sour cream over low heat until the gravy is smooth.
Ensure the heat is low to prevent the sour cream from curdling.
Return the meatballs to the skillet and simmer until heated through.
Simmer gently to allow the flavors to meld together.
Serve the meatballs and gravy warm, garnished with additional parsley if desired.
Pair with mashed potatoes or egg noodles for a complete meal.
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