DINNER FOR 2ISH: Swedish meatballs
Editor's Note: Emma Rogers and Tyson Bird are senior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.
We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget. We love IKEA, and while you can't get their furniture in Muncie, the meatballs are easy to replicate.
Estimated cost per serving: $2.50
- 1 pound ground beef
- 1 pound ground pork
- 1 medium onion, diced
- 4 tablespoons vegetable oil
- 2 eggs
- 1/2 cup breadcrumbs
- 4 cups beef broth
- 3/4 cup sour cream
- Heat 2 tablespoons of the oil over medium-high heat. Place the chopped onion in the oil and cook for a couple of minutes — until translucent, but not brown.
- Combine the meats, eggs, breadcrumbs and onion in a large bowl. Add salt and paper. Form approximately 1-inch balls and place onto a plate.
- Heat the other 2 tablespoons of the oil in a skillet and place the meatballs, one by one, into the pan. Brown on both sides for about 5 minutes per side.
- Remove the meatballs from the pan but do not drain or wipe the pan. Place the beef broth in the pan and simmer for about 10 minutes, until the liquid has reduced in half.
- Whisk in the sour cream until the gravy thickens and is smooth. Replace the meatballs and stir until warm.