A delightful twist on the classic Swedish meatballs, perfect for festive gatherings.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a perfect texture for the meatballs.
Finely chop the onion and sauté it in butter until soft and translucent.
Cooking the onion enhances its sweetness and reduces its sharpness.
In a mixing bowl, combine the ground beef, ground pork, sautéed onion, half-and-half, egg, salt, white pepper, nutmeg, and parsley. Mix gently until just combined.
Avoid overmixing to keep the meatballs tender.
Shape the mixture into small meatballs, about the size of a walnut, and place them on a baking sheet.
Using damp hands can prevent the mixture from sticking.
Bake the meatballs in the preheated oven for 20-25 minutes, until cooked through.
Turning the meatballs halfway through baking ensures even browning.
In a saucepan, melt the butter for the gravy over medium heat. Stir in the flour and cook for 1 minute.
Cooking the flour removes its raw taste and helps thicken the gravy.
Gradually whisk in the half-and-half, stirring continuously until the gravy thickens.
Adding the liquid slowly prevents lumps in the gravy.
Pour the gravy over the baked meatballs and serve warm.
Garnish with a sprinkle of fresh parsley for a pop of color and flavor.
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