Ikea's Swedish Meatballs

Ya gotta admit, they ARE a big bonus of shopping there!!
(makes 3-4 dozen)

Meatballs:
1 lb. ground beef
1 lb. ground pork
1/2 sweet* onion, chopped
2 cloves garlic, minced
1 egg
1 egg yolk
3/4 cup Panko breadcrumbs
3 T. unsalted Kerrygold* butter, divided
2 T. 2%* milk
1/4 t. ground allspice
Kosher salt, and freshly ground pepper, to taste

Gravy:
1/4 cup Kerrygold* unsalted butter
1/4 cup all-purpose flour
3 cups low sodium* beef broth
1/2 cup heavy cream
1/2 T. Worcestershire sauce
Kosher salt and freshly ground pepper, to taste

To make the meatballs: Heat 2 T. butter in a large skillet over med.-high heat and sauté onion until softened and translucent, 5-7 mins. Add garlic and cook for 1 min. or until fragrant. Pour in milk and stir until a paste forms. Combine beef, pork, breadcrumbs, egg, and egg yolk, allspice, and S&P in a large bowl. Mix in onion paste and use your hands to mix everything together, and make sure it's all incorporated. Take a small ice cream scoop or spoon and begin forming 1-1&1/2" meatballs. Heat remaining butter in skillet, and, in batches, brown meatballs on all sides, then transfer to a paper towel-lined plate.

To make the gravy: Melt butter in the same pan over med. heat. Once melted, whisk in flour and cook for 1-2 mins., stirring, so flour cooks out. Slowly stir in beef broth and Worcestershire sauce and keep whisking until sauce is smooth. Stir in heavy cream, season with S&P, and cook until thickened, 2-3 mins. Return meatballs to gravy and cook until completely cooked through, 8-10 mins. Taste and adjust seasoning, if necessary, and serve immediately.

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Love,

MM