Swedish Meatballs and Gravy

• D Delicious
• Meatballs-
• 2 tablespoons olive oil, divided
• 1 onion, diced
• 1 stalk chopped celery
• 2 teaspoons of minced garlic or 1/2t garlic powder
• 1 pound ground beef
• didn't have- 1 pound ground pork
• 1/2 cup Panko (or chopped up leftover bread)
• 2 large egg yolks
• 1/4 teaspoon ground allspice
• didnt have- 1/4 teaspoon ground nutmeg
• Kosher salt and freshly ground black pepper, to taste

FOR THE GRAVY-

• 1/4 cup unsalted butter
• 1/3 cup whole wheat flour
• 4 cups beef/chicken broth
• 1/4-1/2 c milk
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 7-10 minutes.
2. In a large bowl, whisk together Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste, then combine ground beef, ground pork. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
3. Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
4. To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
5. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
6. Serve immediately, garnished with parsley, if desired

Serve with noodles or rice, and a side veggie (we had carrots and cucumbers).

Can make extra and freeze for a future meal.