It’s Like, All in Swedish Meatballs

What is the 411 on these meatballs?

SERVES 8

So, you’ve never had Swedish meatballs before? Shut up! Shut up!

WHAT YA NEED

FOR THE MEATBALLS

Nonstick cooking spray

⅓ cup plain breadcrumbs

½ cup milk

2 tablespoons heavy cream

1 large egg

1 tablespoon minced fresh parsley

½ teaspoon nutmeg

¼ teaspoon allspice

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 tablespoon unsalted butter

2 tablespoons olive oil

½ medium yellow onion, minced

1 large clove garlic, minced

1½ pounds ground beef

1 pound ground pork

TO SERVE

Egg noodles or mashed potatoes (optional)

Lingonberry jam or cranberry sauce (optional)

FOR THE SAUCE

7 tablespoons unsalted butter

⅓ cup all-purpose flour

1 (14½-ounce) can low-sodium beef broth

1 (14½-ounce) can low-sodium chicken broth

1 cup heavy cream

¾ cup sour cream

2 tablespoons reduced-sodium soy sauce

2 teaspoons Worcestershire sauce

2 teaspoons apple cider vinegar

1 teaspoon Dijon mustard

1 tablespoon sugar

1 teaspoon pink salt

1 teaspoon freshly ground black pepper

2 tablespoons minced fresh parsley

MAKE IT

• Preheat your oven to 400°F. Line a couple of baking sheets with foil and lightly coat with nonstick spray.

• In a large bowl, combine the breadcrumbs, milk, cream, egg, parsley, nutmeg, allspice, salt, and pepper. Set aside for a few minutes to let the breadcrumbs soak up the liquids.

• Meanwhile, heat the butter and olive oil in a medium nonstick skillet over medium heat. Add the onion and garlic and sauté for 3 to 5 minutes, until translucent. Add to the breadcrumbs, along with the beef and pork, and incorporate well.

• Roll the meatball mixture into 1- to 2-inch balls and place about 1 inch apart on the prepped baking sheets. Bake for 20 to 25 minutes, until golden brown.

• While the meatballs are cooking, this is the perfect time to make the sauce, check your lipstick, and take a selfie of yourself in the kitchen! Start by melting the butter in a large skillet over low heat, then slowly whisk in the flour. Continue to simmer the butter-flour mix until it turns a little darker… you will want a nice light beige color and semi-thick consistency in the end. So keep that in mind. Add the beef and chicken broths, the cream, sour cream, soy sauce, Worcestershire, vinegar, Dijon, sugar, and salt and pepper. Simmer for about 10 minutes, stirring often, until the sauce has thickened. Add the chopped parsley and set aside.

• When the meatballs are golden and piping hot, serve ’em straight up, or over egg noodles or mashed potatoes. Load them up with the sauce and enjoy. If you like, serve with a little sweet and tangy jam, like lingonberry, or cranberry sauce.