Swedish Meatballs with Cream Sauce (Köttbullar)

• •0.5 lb Ground beef
• •0.5 lb Ground pork
• •0.5 cup Breadcrumbs
• •0.5 cup Milk
• •1 piece Egg
• •0.5 piece Onion (finely chopped)
• •0.5 tsp Allspice
• •0.3 tsp Nutmeg
• •1 tsp Salt (to taste)
• •0.5 tsp Black pepper (to taste)
• •2 tbsp Butter
• •2 cup Beef broth
• •0.5 cup Heavy cream
• •2 tbsp All-purpose flour
• •1 tbsp Soy sauce
• •1 tsp Dijon mustard
• •2 tbsp Fresh parsley (chopped, for garnish)

Instructions

1. 1

   In a large bowl, combine breadcrumbs and milk. Let soak for 5 minutes.

2. 2

   Add ground beef, ground pork, egg, chopped onion, allspice, nutmeg, salt, and pepper to the bowl. Mix gently with your hands until just combined. Do not overmix.

3. 3

   Roll the mixture into small meatballs, about 1 inch in diameter.

4. 4

   Melt 1 tablespoon of butter in a large skillet over medium heat. Add meatballs in batches and brown on all sides. Remove meatballs from the skillet and set aside.

5. 5

   In the same skillet, melt the remaining 1 tablespoon of butter. Whisk in flour and cook for 1 minute, stirring constantly.

6. 6

   Gradually whisk in beef broth until smooth. Bring to a simmer, then stir in heavy cream, soy sauce, and Dijon mustard. Season with salt and pepper to taste.

7. 7

   Return the meatballs to the skillet and simmer in the sauce for 10-15 minutes, or until cooked through and the sauce has thickened slightly.

8. 8

   Garnish with fresh parsley and serve hot with mashed potatoes or egg noodles.

Chef's Tips

• 💡To prevent the meatballs from sticking, use a non-stick skillet or add a little oil to the butter.
• 💡For a richer flavor, use bone broth instead of regular beef broth.
• 💡Serve with lingonberry jam for a traditional Swedish experience.