SWEDISH MEATBALLS

Sauté the onions in 3 tablespoons of the butter over low heat until soft and translucent in a large deep skillet. Set aside to cool to room temperature.

Tear bread into small pieces and soak in milk in a small bowl.

In another small bowl, beat egg and egg yolks along with 1 teaspoon of the allspice, the nutmeg, 2 teaspoons of the salt, and ½ teaspoon of the black pepper.

In a large bowl combine ground meats, onions, soaked bread, and eggs beaten with spices. Massage ingredients together until well mixed. Note – the mixture will be wet and sticky.  To avoid having the meat stick to your hands as you form the meatballs, dip your hands into a bowl of water and form the meatballs with wet hands, about the size of a golf ball.  If the meat starts to stick, wet your hands again.  This recipe makes about 2 dozen meatballs.

Melt the remaining butter in the same skillet you used to sauté the onions. Brown meatballs in batches until lightly browned and just cooked through. Remove and place on a foil lined baking sheet.

To the pan drippings add the flour and remaining 1 teaspoon allspice, 1 teaspoon of salt, and ½ teaspoon of black pepper  and whisk until well combined to form a roux. Gradually add broth and then cream whisking constantly until a rich, smooth, and velvety sauce is born. Place the meatballs back in the sauce and keep warm until ready to serve.  You can also transfer to a crockpot on low to keep warm.