Swedish Meatballs

Meatballs	Gravy
1/2 lb Hamburger	1/2 stick butter
1/2 lb pork	1/3 C. flour
1 lb ground turkey	1 carton (4C) beef stock
3 slices fresh bread, processed in blender to make crumbs
1 onion, diced	3/4 C. sour cream
2 large eggs	1/2 bunch parsley
6 allspice mashed with mortar and pestal	more black pepper and nutmeg
fresh grated nutmeg and black pepper to taste
olive oil

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes; set aside. In a large bowl, combine ground meat, bread crumbs, eggs, allspice, nutmeg and onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs. Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes. Serve immediately, garnished with parsley, if desired.

original recipe here