Swedish Meatballs

Ingredients

• 2 slices bacon thick minced
• 2.3 cups beef stock divided
• 1.5 teaspoons pepper black freshly ground
• 1 cup breadcrumbs fresh
• 3 large eggs lightly beaten
• 2 tablespoons flour all-purpose
• 1 teaspoon ground allspice 
• 1 pound ground beef 
• 0.5 teaspoon nutmeg 
• 0.8 pound ground pork 
• 1 tablespoon kosher salt 
• 1 cup onion minced
• 2 tablespoons cream sour
• 1.5 teaspoons sugar 
• 4 tablespoons butter unsalted divided

Equipment

• bowl
• frying pan
• baking sheet
• whisk
• pot
• slotted spoon

Directions

1. Mix breadcrumbs and 1/3 cup stockin a small bowl. Set aside. Melt 1 tablespoonbutter in a medium skillet overmedium heat.
2. Add onion and sautéuntil browned, about 10 minutes.
3. Transfer onion to a large bowl.
4. Wipe out pan and return tomedium heat.
5. Add bacon and cookuntil crisp. Using a slotted spoon,transfer bacon to bowl with onion.(Reserve bacon fat.)
6. Add next8 ingredients to bowl with onionmixture, mixing with your handsto blend. Fold in breadcrumbmixture. Using a 1 tablespoon measure,roll meat mixture into balls;transfer to a rimmed baking sheet.
7. Melt 1 tablespoon butter with reservedbacon fat in a large heavy potover medium-low heat. Working in3 batches and adding 1 tablespoon butterbetween batches, brown meatballson all sides, about 6–8 minutes perbatch.
8. Transfer meatballs to a plate.
9. Drain all but 2 tablespoons drippings frompot.
10. Whisk in flour until smoothpaste 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.
11. Remove from heat,whisk in sour cream, and stir to coatmeatballs.