Swedish Meatballs

I made this for dinner tonight. And there was much rejoicing! I saw this in Bon Appetit and I'm so glad that I did. I found it online here. I serve these with rice, peas, and grape jam. 

Swedish Meatballs

INGREDIENTS:

1 cup fresh breadcrumbs

2 1/3 cups beef broth, divided

4 tbsp butter, divided

1 cup minced onion

2 thick slices bacon, minced

1 lb ground beef

1 lb ground pork

3 large eggs, lightly beaten

1 tbsp kosher salt

1 1/2 tsp black pepper

1 1/2 tsp sugar

1 tsp ground allspice

1/2 tsp ground nutmeg

2 tbsp all-purpose flour

2 tbsp sour cream, whisked

HOW TO PREPARE:

Mix breadcrumbs and 1/3 cup stock in a small bowl. Set aside. Melt 1 Tbsp. butter in a medium skillet over medium heat. Add onion and sauté until browned, about 10 minutes. Transfer onion to a large bowl.

Wipe out pan and return to medium heat. Add bacon and cook until crisp. Using a slotted spoon, transfer bacon to bowl with onion. (Reserve bacon fat.) Add next 8 ingredients to bowl with onion mixture, mixing with your hands to blend. Fold in breadcrumb mixture. Using a 1 Tbsp. measure, roll meat mixture into balls; transfer to a rimmed baking sheet.

Melt 1 Tbsp. butter with reserved bacon fat in a large heavy pot over medium-low heat. Working in 3 batches and adding 1 Tbsp. butter between batches, brown meatballs on all sides, about 6-8 minutes per batch. Transfer meatballs to a plate. Drain all but 2 Tbsp. drippings from pot. Whisk in flour until smooth paste forms. Stir in 2 cups stock; bring to a simmer, whisking often. Return meatballs to pot. Cover; simmer until meatballs are cooked, 5-6 minutes. Remove from heat, whisk in sour cream, and stir to coat meatballs.