Swedish Meatballs

No need to buy the frozen bag from Ikea, make your own Swedish meatballs!  The key to the flavoring that differentiates these from their Italian counterpart is nutmeg.  No oregano for these puppies.  So here's how it works.

1. Rip up a slice or two of white bread into small pieces and soak in about a 1/4 cup of milk.

2. Chop 1/4 - 1/2 cup of onion and saute in butter until softened.
3. Combine bread/milk mixture with 1 lb ground beef, 2 egg yolks, onion, 1 tsp nutmeg, salt and pepper

4. Mix, form into meatballs, and brown in a skillet on all sides until almost cooked through.

5. Transfer to an oven-proof dish and bake in a 250 degree oven to finish cooking through.  
6. Add 1/4 cup flour or corn starch to the pan drippings from the skillet to make a roux.  Slowly and in small portions, add a 14 ounce can of beef broth, constantly stirring over low heat.  As the sauce thickens, add 1/4 cup of heavy cream.  I added some salt, pepper, and fresh thyme from my herb garden for flavor.  
7.  Pour the sauce over the meatballs in the oven and bake for another 10 minutes.  Then plate and serve!


I'd recommend mashed potatoes, or egg noodles to accompany these meatballs.