Swedish Meatballs

Combine the bread crumbs and cream in a large bowl; set aside. Meanwhile, heat 1 tbsp butter in a frying pan over medium-low heat. Add the onion and cook about 4 minutes, until translucent. Let cool.

Add the beef, lamb, cooled onions, egg, and nutmeg to the soaked bread crumbs and season with salt and pepper. Cover with plastic wrap and refrigerate for 1 hour.

With damp hands, shape the meat mixture firmly into balls about the size of ping pong balls, and place on a baking sheet. Cover and refrigerate again for about 1 hour.

Melt the remaining 3 tbsp butter in a large frying pan over medium heat. In batches, add the meatballs and cook, turning occasionally, for 10 minutes, until evenly browned and cooked through. Using a slotted spoon, transfer to paper towels to drain. Transfer to a bowl and tent with aluminum foil to keep warm.

Pour off the fat from the pan. Add the cream and stock, bring to a boil over medium heat, and cook about 2 minutes, until lightly thickened. Drizzle with meatballs with the sauce, and serve hot.

Variation Chicken and Veal Meatballs Replace the ground beef and lamb with ground chicken or turkey and veal for a lighter version of these Swedish meatballs.