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1
Combine the bread crumbs and cream in a large bowl; set aside.
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2
Meanwhile, heat 1 tbsp butter in a frying pan over medium-low heat.
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3
Add the onion and cook about 4 minutes, until translucent.
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4
Let cool.
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5
Add the beef, lamb, cooled onions, egg, and nutmeg to the soaked bread crumbs and season with salt and pepper.
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6
Cover with plastic wrap and refrigerate for 1 hour.
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7
With damp hands, shape the meat mixture firmly into balls about the size of ping pong balls, and place on a baking sheet.
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8
Cover and refrigerate again for about 1 hour.
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9
Melt the remaining 3 tbsp butter in a large frying pan over medium heat.
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10
In batches, add the meatballs and cook, turning occasionally, for 10 minutes, until evenly browned and cooked through.
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11
Using a slotted spoon, transfer to paper towels to drain.
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12
Transfer to a bowl and tent with aluminum foil to keep warm.
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13
Pour off the fat from the pan.
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14
Add the cream and stock, bring to a boil over medium heat, and cook about 2 minutes, until lightly thickened.
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15
Drizzle with meatballs with the sauce, and serve hot.
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16
Variation
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17
Chicken and Veal Meatballs
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18
Replace the ground beef and lamb with ground chicken or turkey and veal for a lighter version of these Swedish meatballs.
