Swedish Meatballs in Nutmeg Cream Sauce

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 small onion, finely chopped
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 2 cups beef broth
• 1 cup heavy cream
• 1/4 teaspoon ground nutmeg
• Fresh parsley, chopped for garnish

Steps

1. 1 In a bowl, mix breadcrumbs with milk and let sit for 5 minutes.
2. 2 Add ground beef, pork, onion, egg, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg to the breadcrumbs. Mix gently until just combined.
3. 3 Form mixture into 1-inch balls.
4. 4 In a large skillet, melt butter with olive oil over medium heat. Brown meatballs on all sides, working in batches if needed, and set aside.
5. 5 Add flour to the skillet, stirring to combine with any browned bits. Gradually whisk in beef broth and heavy cream, stirring until smooth.
6. 6 Bring sauce to a simmer and cook until slightly thickened, about 5 minutes.
7. 7 Return meatballs to the skillet, sprinkle with an additional 1/4 teaspoon nutmeg, and simmer gently for 15 minutes.
8. 8 Serve garnished with fresh parsley.

Equipment

• skillet
• wooden spoon

Variations

• Substitute beef with ground turkey for a leaner version.

Substitutions

• If you're out of breadcrumbs, use crushed saltine crackers.

Pairings

• Mashed potatoes
• Steamed green beans

Nutrition

Tips

• For extra flavor, sauté minced garlic with the onions.
• Keep meatballs small and uniform for even cooking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on low heat.

Serving Suggestions

• Serve with creamy mashed potatoes and lingonberry jam for an authentic touch.

FAQ