Swedish Meatballs

Ingredients

• 1 lb (450g) ground beef, 80/20
• 1/2 cup (60g) all-purpose flour
• 1/2 cup (120ml) milk
• 1 egg
• 1/4 cup (30g) finely chopped onion
• 2 cloves garlic, minced
• 1 tsp (5g) salt
• 1/2 tsp (2g) black pepper
• 1/4 tsp (1g) nutmeg
• 1/4 cup (60g) all-purpose flour, for dusting
• 2 tbsp (30g) butter
• 1 cup (240ml) beef broth
• 1/2 cup (120ml) heavy cream

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the ground beef, flour, milk, egg, onion, garlic, salt, pepper, and nutmeg. Mix everything together with your hands or a wooden spoon until just combined. Be careful not to overmix.
3. Use your hands to shape the mixture into small meatballs, about 1 1/2 inches (3.8 cm) in diameter. You should end up with around 20-25 meatballs.
4. Dust the meatballs with the flour, shaking off any excess.
5. Heat the butter in a large skillet over medium-high heat. When the butter is melted and foamy, add the meatballs and brown them on all sides, about 5-7 minutes. Remove the browned meatballs from the skillet and set them aside.
6. In the same skillet, add the beef broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan.
7. Add the browned meatballs back to the skillet and simmer them in the broth for about 10 minutes, or until they're cooked through.
8. Stir in the heavy cream and continue to simmer the sauce for another 2-3 minutes, or until it's thickened slightly.
9. Serve the Swedish meatballs over egg noodles, garnished with chopped fresh parsley or dill if desired.