Lihapullat (Swedish Pork Meatballs)

Ingredients

• 1.25 lb ground pork
• ½ medium onion, finely minced
• ½ cup panko breadcrumbs
• 1 large egg
• 1 cup beef broth
• ¾ cup sour cream
• 1 tablespoon dijon mustard
• 1 to taste salt and pepper

Instructions

1. 1

   In a large bowl, combine the ground pork, minced onion, panko, egg, 0.5 teaspoon salt, and 0.25 teaspoon pepper; stir with your hands until just mixed, about 30 seconds.

2. 2

   Roll the mixture into 16 meatballs, each about the size of a golf ball, and place them on a clean plate.

3. 3

   Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

4. 4

   Place the meatballs in the hot oil in a single layer, leaving space between each one; do not stir for 3 minutes, then shake the pan to turn them over.

5. 5

   Cook without stirring for another 2 minutes until the second side is golden brown and the meatballs feel firm when you press one gently with a spoon.

6. 6

   Pour in the beef broth, scraping the bottom of the pan with a wooden spoon to lift up any stuck-on brown bits; bring to a simmer over medium heat.

7. 7

   Simmer the meatballs uncovered for 8 minutes, stirring occasionally, until the broth has reduced by about one-third.

8. 8

   In a small bowl, whisk together the sour cream and dijon mustard until smooth and no lumps remain.

9. 9

   Remove the skillet from heat, then stir in the sour cream mixture until the meatballs are evenly coated in a creamy sauce.

10. 10

    Taste the sauce and add salt and pepper as needed until it tastes savory and balanced to you.

Tools you’ll need

• large mixing bowl
• 12-inch skillet
• wooden spoon
• small bowl
• whisk
• spoon for testing firmness

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