Every world cuisine has its version of the meatball. This is a recipe that does double duty. These classic Scandinavian meatballs can be served as a main course when served over noodles or as a hot appetizer for parties. They can be made well in advance and frozen which makes them a handy make ahead dish. The recipe is easy and can be doubled to feed a crowd for holiday entertaining.
2 slices white bread, crusts removed
¾ cup whole milk
2 tablespoons butter
3 tablespoons vegetable oil
1 medium onion, finely minced
¼ teaspoon nutmeg
½ teaspoon freshly ground pepper
1 pound ground pork
1 pound ground beef
1 ½ teaspoons salt
1 large egg, lightly beaten
1 cup heavy cream
½ cup beef broth
In a large bowl, soak the bread in the milk until very soft, 5 minutes. In a medium skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add the onion and cook over low heat, stirring, until softened, 5 minutes. Let cool.
Add the ground pork and beef to the soaked bread. Gently mix in the cooked onion, nutmeg, pepper, salt and beaten egg until thoroughly combined. Refrigerate until firm, about 30 minutes.
Shape the meat mixture into 1-inch meatballs. In a large skillet, melt the remaining tablespoon of butter in the remaining 2 tablespoons of oil. Add the meatballs and cook over medium high heat, turning occasionally, until lightly browned and cooked through, about 8 minutes. Drain on paper towels.
Pour off the fat from the skillet, add the cream and broth. Scrape up any browned bits from the bottom of the pan. Simmer over low heat until reduced by one-third, about 4-5 minutes. Season with salt and black pepper. Return the meatballs to the sauce and simmer for 2 minutes before serving.
Makes about 5 dozen meatballs