Swedish Meatballs

Swedish Meatballs
Makes about 4 dozen; serves 8
This recipe was adapted from the traditional Swedish Meatballs served family style to create these wonderfully moist and flavorful cocktail meatballs. This recipe can be prepared in advance up to the end of step one. Once the meatballs are in the freezer, allow them to freeze completely in a single layer, once frozen transfer them to a re-sealable freezer bag. The meatballs can be kept in the freezer for up to two months. They’re so easy and delicious you may want to make a double batch so you’ll always have some on hand for those last minute get-togethers. Just make sure you let the meatballs thaw slightly before proceeding.

10 ounces each ground sirloin and ground pork
1 (about 1/2 cup) small onion, finely chopped
1/2 cup sour cream
1 large egg, lightly beaten
3 tablespoons fine dry breadcrumbs
1 1/2 teaspoons coarse salt
Freshly ground 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
1/4 cup coarsely chopped fresh flat-leaf parsley

1. Preheat oven to 275 degrees. Combine beef, pork, onion, sour cream, egg, breadcrumbs, salt, pepper, and spices with hands. Shape into 1-inch balls. Freeze on a rimmed baking sheet 30 minutes. Reroll in hands.

2. Heat oil in a 12-inch nonstick skillet over medium-high heat. Working in batches so as not to over crowd the pan, cook meatballs, shaking skillet, until browned and cooked through, about 6 minutes. Keep warm in oven on a clean rimmed baking sheet.

3. 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.