Swedish Meatballs Recipe

Soak bread in milk in a medium bowl.

Heat butter in a saucepan; sauté onions until translucent. Set aside.

Mix together soaked bread, onions, meat, eggs, and seasonings in a large b

Shape mixture into golf ball-sized balls; arrange on a greased baking sheet. At this point, you can pop the baking sheet in the freezer. Transfer frozen meatballs to zip-top bags, then freeze for up to 3 months. Or, you can go ahead and bake the meatballs in an oven preheated to 350°F for 15 minutes or until brown. (Meatballs may be refrigerated for up to 3 days or freeze for up to 3 months.) 

If using frozen cooked meatballs, thaw overnight in the refrigerator.

Make the cream sauce: Melt butter in a saucepan over medium heat. Whisk in flour, stock, and bay leaf. Simmer until thickened, about 5 minutes, whisking continuously so no lumps form. Season with salt, pepper, and nutmeg. Add meatballs; cook for 5 minutes. Add cream and continue to simmer; season to taste. Do not let mixture boil. Serve warm over pasta.