Ingredients:
Meatballs
- 2 tablespoons Olive oil
- 1 Yellow onion
- 1 pound Ground beef
- 1 pound Ground Pork
- 1/2 cup bread crumbs
- 2 Large egg yolks
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Nutmeg
Gravy
- 1/4 cup Butter
- 1/3 cup Flour
- 4 cups Beef or Chicken broth
- 3/4 cup Sour cream
- Salt and pepper to taste
- 2 tablespoons Fresh parsley leaves
Cooking Method:
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
In a large bowl, combine ground beef, ground pork, bread crumbs, egg yolks, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into meatballs.
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.
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.
Stir in meatballs and cook, stirring occasionally, until heated
through and thickened, about 8-10 minutes. Serve immediately, garnished with parsley, if desired.