Meatballs from Sweden

For those of you who have an Ikea close-by, Swedish meatballs will be a dish you are familiar with.  Alas no Ikea where I am, so that means I have to make my own Swedish meatballs.  They are easy to make.  You can make the meatballs in advance and the gravy just before you are ready to serve.

2 tablespoons olive oil
2 eggs
500g pork mince
500g beef mince
1 onion finely diced
1/2 cup breadcrumbs
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup butter
1/3 cup flour
4 cups water
1 beef stock cube
3/4 cup sour cream
2 tablespoons chopped parsley for garnish
Combine onion, mince, eggs, breadcrumbs, nutmeg, salt and pepper in a large bowl.  Mix until well-combined.  Roll the mixture into small meatballs.  Put the olive oil in a pan and fry the meatballs until all the sides have browned.  This should take about 4-5 minutes.  Drain on a plate lined with kitchen towel.  These can be made the day before and kept in the fridge.
To make the rich, creamy gravy melt the butter in a pot.  Add the flour and mix well.  Slowly add in the water with the beef stock cube, stirring all the while as it starts to thicken.  Let it cook for a few minutes then stir in the sour cream.  Season with salt and pepper.  Add in the meatballs and allow to simmer for another 8-10 minutes.  Serve as an appetiser or with rice or pasta as a main.
Cindy Vine is a South African currently living and working in Kyiv Ukraine.  She is the author of The Colorful Art of Pain, Hush Baby and Defective.  All her books are available on Amazon in both print and Kindle format.  http://cindyvine.com