Guide: Directions
Get ready with the onions by:
Finely chop the onion.
Sear in a small pan or the Instant Dutch oven using olive oil until softened and transparent.
Soak the bread.
Soak the bread slice in milk until it absorbs completely.
Combine the ingredients for meatballs:
Combine in a big mixing bowl ground pork, ground beef, eggs, milk-soaked bread, onions, bread crumbs, salt, pepper, nutmeg, and cloves.
Stirring until well blended.
Form meatballs as follows:
Form into meatballs 1 ½-to 2-inch size. About 24 meatballs of this size come from this recipe. Make smaller meatballs one inch in diameter.
Brown the meatballs as follows:
Brown the meatballs in the oven under broil for around fifteen minutes. Alternatively, batch sauté them in the Instant Dutch Oven until fully browned.
Get ready the Gravy.
SAuté the Instant Dutch Oven preheat.
Butter should be melted.
To make a roux, mix the flour in. Cook for a few minutes to get any “doughy” flavor gone.
Add the sour cream and rapidly whisk to blend.
Add the beef broth one cup at a time, stirring to blend with the flour-sour cream combination.
Combine and prepare:
To the liquid add the remaining parsley, salt, and pepper.
Revers the meatballs back into the Instant Precision Dutch Oven.
Add the uncooked egg noodles.
Prepare the dish:
Cover and simmer until the noodles are soft and the meatballs are cooked through following the directions of the Instant Dutch Oven.
Appreciate your handmade Swedish meatballs.
