These flavourful meatballs make a festive appetizer that are just the right size! You’ll find that these mini-meatballs may be enjoyed in one bite. The savoury sauce makes them even better! Serve with cocktail picks and appetizer plates. Start the party!

Swedish Meatballs with Sour Cream Sauce
Makes 60-70 1-inch mini-meatballs

Ingredients:
1 small onion, finely diced
1 tablespoon olive oil
1 lb. ground beef (96% lean)
1 lb. ground pork
1 cup Panko breadcrumbs
1/2 cup beef broth
1 tablespoon parsley, minced
3 cloves garlic, crushed
2 eggs
1/4 teaspoon ground allspice
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
Olive oil for the baking pan 

Sour Cream Sauce Ingredients:
2 tablespoons butter
2 tablespoons flour
1 cup beef broth
1/2 cup sour cream
Salt and pepper, to taste
1 tablespoon minced parsley (for garnishing) 

Directions: 

(1) In a small skillet, sauté the finely diced onions in olive oil until translucent, about 5 minutes. Cool slightly.

(2) Mix the onions with the beef, pork, breadcrumbs, broth, parsley, garlic, eggs, and spices. 

(3) Make the meatballs. With a small scoop or spoon, form small balls about 1-inch in diameter. Place on one or two lightly oiled parchment-lined rimmed baking sheets.

(4) Bake the meatballs in a 400°F oven for 14-16 minutes or until cooked through, and the internal temperature reaches 160°F. Do-Ahead Tip: Bake the meatballs a day ahead of time, then refrigerate the meatballs, OR bake and freeze for up to a month. Reheat the meatballs in the oven before serving. 

(5) Make the Sauce: In a saucepan, cook the butter and flour roux for 2 minutes whisking constantly. Add the beef broth and continue to whisk until the sauce is smooth. Add the sour cream and whisk until well-combined. Season generously with salt and pepper.

(6) Pour the sauce over the meatballs, toss to coat, and serve. Or, serve the sauce as a bed for the meatballs, or on the side. Garnish with minced parsley.