Swedish Meatballs
direction:
Preheat oven to 400 degrees. Line an 18-by-13-inch rimmed baking sheet with aluminum foil and spray with nonstick cooking spray.
Combine bread crumbs, nutmeg, allspice, cardamom, 1 teaspoon salt (or to taste), and 1/2 teaspoon pepper in a large mixing bowl. Add the milk and stir with a fork, let it rest and fry the onions.
Melt 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the onion and sauté until softened and lightly golden, about 6 minutes, adding the garlic in the last 30 seconds.
Add beef and pork to breadcrumb mixture along with egg yolk and onion mixture. Stir the mixture slowly to evenly distribute the ingredients.
Remove 30g (medium cookie spoon or just under 2 tablespoons) at a time from the dough and form into a ball. Place evenly spaced pieces on the prepared baking sheet. Bake in the preheated oven until heated through (a thermometer should register 160 degrees in the center), about 18 to 22 minutes.
Meanwhile, in the same skillet you sauteed the onions, melt the remaining 3 1/2 tablespoons butter over medium-high heat. Add flour and beat until golden brown, about 2-3 minutes.
Slowly pour in the soup and cream while stirring. Add Worcestershire sauce and season with salt and pepper. Bring to a boil over medium-high heat, stirring constantly. To increase the consistency, simmer on low heat for a few minutes.
Add the meatballs to the hot sauce.