Swedish Meatballs recipe

Preheat oven to 425 degrees F and line a baking sheet with tin foil — optional but helps with clean up! (OPTIONAL: instead of baking, you can also simmer right in the sauce for 8 minutes per side. I bake a big batch at once, which is why I bake them).

Tear bread into small pieces and place in a food processor. Process until the bread is in fine crumbs and combine with water. Stir and let sit for a few minutes.

In a large bowl, combine beef, pork, egg, Italian seasoning, salt, pepper, nutmeg and soaked bread until just combined — don’t overmix!

Shape into 1.5-2″ balls (I get about 20 this way, but you can get up to 30 if you shape them into 1″ balls) and place 1″ apart on the baking sheet.

Bake for 10-15 minutes (longer for 2″ rounds, shorter for 1″ rounds), until a meat thermometer reads at least 160 degrees F in the largest meatballs (a meat thermometer is your best chance at having perfectly cooked meatballs!)

Remove from the oven.

In a large glass measuring cup, whisk together broth, cream, Worcestershire sauce, corn starch, garlic, parsley, salt, thyme, pepper and nutmeg.

Pour into a large skillet and bring to a simmer over medium heat. Let simmer until slightly thickened, stirring often, about 5 minutes.

Add the meatballs, stir and simmer for 5-10 minutes, until heated through (or 8 minutes per side if you are adding them raw).

Serve over egg noodles or mashed potatoes and refrigerate leftovers up to 4 days.