Swedish Meatballs

Ingredients:

• MEATBALLS:
• 2 Tbsp butter
• 1 cup minced onion
• 1 lb. (90% lean) ground beef
• 1/2 lb. ground veal
• 1/2 lb. ground pork
• 1 cup fresh bread crumbs
• 2 eggs, lightly beaten
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/8 tsp. grated nutmeg
• SAUCE:
• 2 Tbsp butter
• 3 Tbsp flour
• 1 1/4 cups milk
• 1/4 cup half-and-half
• 1 egg yolk
• 1/2 tsp. salt
• 2 cups sour cream, or non-fat Greek yogurt

Instructions:

1. MEATBALLS:

2. Melt butter in a large skillet over medium heat. Add onion; cook and stir 8-10 minutes, or until onions are soft and transparent. Remove from heat and set aside.

3. In a large bowl combine beef, veal, pork, bread crumbs, beaten eggs, salt, pepper and nutmeg. Add onions and mix well. Shape into walnut-sized balls; set aside.

4. Preheat oven to 200°F. Reheat skillet over medium-high heat. Add a portion of the meatballs at a time; do not crowd the pan. Cook about 8 minutes, shaking the pan to allow meatballs to roll and brown evenly. Repeat until all meatballs are cooked. Reduce heat to medium-low. Cook 15-20 minutes, or until cooked through. Transfer to covered casserole dish and keep warm in oven.

5. SAUCE:

6. Make sauce while meatballs are in their 15-20 minute cooking process, or while keeping warm in the oven.

7. Melt butter over medium heat in a large saucepan. Whisk in the flour, and cook for a couple minutes until hot and bubbly. Combine milk, half-and-half, egg yolk an salt in a small bowl and slowly stir into flour mixture. Reduce heat to medium-low; cook and stir for 3 minutes, or until thickened. Stir in sour cream and heat through. Pour sauce over meatballs. Serve immediately. Or you can place the meatballs and sauce in a crockpot and cook on low. They are also great served over cooked egg noodles.