Swedish Meatballs

Ingredients:

• 8 oz. each ground sirloin and ground pork
• 1 small onion, coarsely chopped in a food processor (about 1/2 cup)
• 1/2 cup sour cream
• 1 large egg, lightly beaten
• 3 tablespoons fine dry breadcrumbs
• 1 1/2 teaspoons coarse salt
• Freshly ground black pepper
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 tablespoon vegetable oil
• 2 tablespoons dry red wine
• 2 tablespoons all-purpose flour
• 2 cups homemade or low-sodium store-bought beef stock (1 can)
• 1/4 cup coarsely chopped fresh flat-leaf parsley

How to Prepare:
Combine beef, pork, onion, sour cream, egg, breadcrumbs, salt, pepper, and spices with hands. Shape3 into 1 3/4 inch balls. Freeze on a rimmed baking sheet 30 minutes. Reroll in hands.

Preheat oven to 275. Heat oil in a 12-inch skillet over medium-high heat. Cook meatballs, shaking skillet, until browned and cooked through, about 6 minutes. Keep warm in oven on a clean rimmed baking sheet.

Pour off fat and large brown bits from skillet. Add wine; cook over medium heat, stirring, until mostly reduced. Whisk in flour; add stock. Raise heat to medium-high. Simmer, stirring, until thick, 8 to 10 minutes. Pour through a sieve. Top meatballs with sauce and parsley. Makes about 2 dozen.

Serve with buttered egg noodles tossed with 1 to 2 tablespoons caraway seeds.