Lihapullat (Swedish Pork Meatballs)

Step 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.

Step 2

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

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

Step 8

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

Step 9

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

Step 10

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