OK, so this is not hot off the newest menus, I can’t think of even one restaurant that serves this dish, but Lord knows I love this! It’s a super traditional, age old recipe, and even though I was going to make cheeseburgers, the windy chill outside had me longing for this Swedish dinner, So why not share it with you, hoping you share my fondness for classics.
What you’ll need:
- 1 pound ground beef
- 1/4 pound ground pork
- 1 egg
- 1/3 cup milk
- 1/2 cup breadcrumbs
- 1 onion, chopped
- 2 tbsp olive oil
- 2 tsp salt
- 1/2 tsp black pepper
- 2 pinches of ground nutmeg
- 2 tbsp water
- 2 tbsp flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
In a bowl, beat the egg, then add milk and breadcrumbs and combine, stirring well. In a skillet over medium heat, lightly brown the onions in the olive oil.
Add the cooked onion to the egg and breadcrumb mix. Add salt, black pepper, ground beef and ground pork. Mix well with your hands, then form 1 – 1 1/2 inch meatballs.
Place the meatballs in a skillet and brown on all sides in the oil left by the cooking of the onions. Add 2 tbsp water, cover and simmer for 15 minutes on low heat. Remove the meatballs with a slotted spoon, and set aside. Stir in the flower to make a roux. Add the milk slowly while whisking. Add cream while continuously stirring. Add 2 pinches of nutmeg and salt to taste. Return the meatballs to the pan, and simmer covered for 10 minutes.
Serve with potatoes or egg noodles.
Bon Appétit!
