Swedish Meatballs

Instructions

1. 1

   In a small bowl, combine breadcrumbs and milk. Let stand for 5 minutes until absorbed.

2. 2

   In a large bowl, gently mix ground beef, ground pork, soaked breadcrumbs, minced onion, egg, salt, pepper, allspice, and nutmeg until just combined. Do not overmix.

3. 3

   Using wet hands, roll mixture into 24 meatballs, each about 1.5 inches in diameter. Place on a plate.

4. 4

   Heat butter in a large skillet over medium-high heat. Brown meatballs in batches, turning carefully to brown all sides, about 8-10 minutes total. Remove meatballs and set aside.

5. 5

   Reduce heat to medium and add flour to the same skillet, whisking constantly for 1-2 minutes to create a roux.

6. 6

   Gradually whisk in beef broth, scraping up any browned bits from the bottom of the pan.

7. 7

   Stir in heavy cream and Worcestershire sauce. Bring to a gentle simmer.

8. 8

   Return meatballs to the skillet, cover, and simmer for 10-12 minutes until meatballs are cooked through and sauce has thickened.

9. 9

   Season sauce with salt and pepper to taste. Serve immediately with mashed potatoes, egg noodles, or lingonberry sauce.