Servings: YIELD: 5 to 7 PEOPLE (MAKES 18 to 22 MEATBALLS)

Meatballs: subheading: Meatballs:
1 tablespoon butter 1 tablespoon butter
1 small onion, finely chopped 1 small onion, finely chopped
2 slices of bread (torn into small pieces) 2 slices of bread (torn into small pieces)
3 tablespoons milk 3 tablespoons milk
1 ¼ pound lean ground beef 1 ¼ pound lean ground beef
1 large egg 1 large egg
1 teaspoon salt 1 teaspoon salt
½ teaspoon black pepper ½ teaspoon black pepper
¼ teaspoon ground nutmeg ¼ teaspoon ground nutmeg
½ teaspoon ground all spice ½ teaspoon ground all spice
 
Sauce: subheading: Sauce:
4 tablespoons butter, divided 4 tablespoons butter, divided
1 tablespoon oil 1 tablespoon oil
2 tablespoons flour 2 tablespoons flour
1 ¾ cup beef broth (low sodium if possible) 1 ¾ cup beef broth (low sodium if possible)
½ cup sour cream ½ cup sour cream
½ teaspoon garlic powder ½ teaspoon garlic powder
2 teaspoons mustard 2 teaspoons mustard
1 tablespoon worcestershire sauce 1 tablespoon worcestershire sauce
 
buttered egg noodles or mashed potatoes for serving buttered egg noodles or mashed potatoes for serving

In a large skillet, heat a tablespoon of butter over medium heat. Add the onions and allow them to soften and become translucent, about 3 to 5 minutes. Remove to a medium bowl and allow them to cool.
In a small bowl, pour the milk over the bread and press down with a spoon or your fingers so that the bread soaks up all the milk, let sit 5 minutes.
When the onions have cooled, add the ground beef, bread mixture, an egg, salt, pepper, nutmeg, and all spice to the bowl and mix until just combined. Don’t overmix the meat as it will result in tough meatballs. Shape into 18 to 22 meatballs that are about 1 to 1 ¼ inch in diameter.
Heat 1 tablespoon of butter along with oil in a skillet over medium heat. Add the meatballs and cook for 6 to 9 minutes, turn every couple of minutes to ensure even browning. Remove to a plate. If you don’t have a skillet large enough to hold all the meatballs, do it in batches, do not overcrowd the pan, you don’t want them to steam.
Add the remaining 3 tbsp of butter to the skillet on medium low heat. Sprinkle the flour in and whisk for 1 to 2 minutes or until it turns golden brown. Slowly pour the beef broth in while you whisk. Lower the heat, whisk in the sour cream until it dissolves completely.
Add the garlic powder, mustard, and worcestershire sauce and let come to a gentle simmer before lowering the heat. Allow sauce to thicken for 6 to 10 minutes or until it reaches desired consistency. Add meatballs in when there are 4 minutes remaining. Keep in mind the sauce will thicken as it sits, so if you aren’t serving right away, consider leaving it a little thinner. Serve on top of buttered egg noodles or mashed potatoes. Top with fresh parsley if desired!

I only made the sauce from the recipe and used BJ's Swedish meatballs. I sauted the meatballs as the recipe suggested. We thought the sauce had a little too much mustard but they were otherwise good.  I only made the sauce from the recipe and used BJ's Swedish meatballs. I sauted the meatballs as the recipe suggested. We thought the sauce had a little too much mustard but they were otherwise good.