Swedish Meatballs

Instructions

1. 1

   In a small bowl, combine breadcrumbs and milk. Let soak for 5 minutes until breadcrumbs are fully softened.

2. 2

   In a large mixing bowl, combine ground beef, ground pork, soaked breadcrumbs, minced onion, egg, allspice, nutmeg, salt, and black pepper. Mix gently with your hands until just combined - don't overmix or meatballs will be tough.

3. 3

   Form mixture into small meatballs, about 1 inch (2.5 cm) in diameter. You should get approximately 24-28 meatballs. Place on a plate.

4. 4

   Heat butter and oil in a large skillet over medium-high heat. Once hot, add meatballs in batches, being careful not to overcrowd the pan.

5. 5

   Brown meatballs on all sides, about 6-8 minutes total. They don't need to be fully cooked through yet. Remove meatballs and set aside.

6. 6

   In the same skillet, reduce heat to medium and add flour to the remaining fat. Whisk constantly for 1-2 minutes to create a roux.

7. 7

   Gradually whisk in beef broth, stirring constantly to prevent lumps. Bring to a simmer.

8. 8

   Add heavy cream, soy sauce, and Worcestershire sauce. Stir well and let simmer for 2-3 minutes until sauce begins to thicken.

9. 9

   Return meatballs to the skillet, reduce heat to medium-low, and simmer for 10-12 minutes until meatballs are cooked through and sauce has thickened to your desired consistency.

10. 10

    Taste and adjust seasoning with additional salt and pepper if needed. Serve hot over egg noodles, mashed potatoes, or with lingonberry jam on the side.