The Creamy Swedish Meatballs I Can't Stop Eating

Preheat oven to 400°F and set rack to middle level.

Sauté minced onion and garlic paste in 2 tbsp butter over medium heat for about 5 minutes until soft.

In a bowl, combine 6 slices of white bread (crusts removed), 1/2 cup milk, and let sit for 10 minutes.

Mash the bread mixture into a paste using hands or a fork.

Add sautéed onion and garlic to the bread mixture.

In a large bowl, combine 3/4 lb ground pork, 3/4 lb ground beef, 2 eggs, 2 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp ground allspice.

Mix all ingredients together until well combined.

Form meatballs and place them on a baking sheet.

Bake meatballs in the preheated oven until cooked through.

For the sauce, melt 7 tbsp butter in a pan, add 7 tsp flour to make a roux and cook until golden.

Stir in 1/2 cup dry white wine, then add 4 cups low sodium chicken stock, 1/2 cup heavy cream, and 1/2 cup sour cream.

Add 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1/4 tsp ground nutmeg, and season with salt and pepper to taste.

Serve meatballs over egg noodles or as desired.

Equipment Needed

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