A rich cream sauce, enhanced with freshly ground black peppercorns and nutmeg, defines the Swedish take on meatballs. Serve over noodles or mashed potatoes with a helping of lingonberry jam (whole cranberry sauce makes a tasty alternative). These meatballs also make a terrific passed hors d’oeuvre for holiday gatherings.
Ingredients
- 1 cup fresh breadcrumbs or panko
- 1/2 cup half-and-half
- 1 pound lean ground beef
- 1 pound ground pork
- 2 large eggs, slightly beaten
- 2 teaspoons garlic powder
- 1/2 teaspoon freshly groundnutmeg, plus more for serving
- 1/2 teaspoon ground allspice
- 1 small yellow onion, minced
- 1 teaspoon sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 3 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose or white whole wheat flour
- 3 cups homemade or low-sodium store-bought beef stock
- 1/2 cup heavy cream
- Optional: 2 tablespoons freshly chopped flat-leaf parsley
Directions
Step 1
In a very large bowl, soak the breadcrumbs in the half-and-half. When the breadcrumbs have fully absorbed the liquid, add in the ground meats, eggs, garlic powder, nutmeg, allspice, onions, salt, and pepper. Use your hands to completely mix all the ingredients, then form 1-inch meatballs.
Step 2
Heat a large skillet over medium heat. When hot, add the olive oil and brown the meatballs on all sides (you may need to do this in batches to avoid cramming them). Transfer the meatballs to a clean dish. Add the butter to the skillet; when melted, sprinkle on the flour and whisk constantly until the roux browns, about 3 to 5 minutes. Whisk in the stock, about a cup at a time, bringing it back to a boil to thicken before adding the next cup. Stir in the heavy cream, then add back the meatballs. Simmer for 5 to 10 minutes, until an instant-read thermometer reaches 165°F in a few meatballs. Top with more nutmeg and, if desired, the parsley.
Yields 6 to 8 servings