Norwegian Meatballs

Instructions

1. Prepare the meatball mixture
   In a large bowl, combine the ground beef, ground pork, egg, milk, and breadcrumbs. Let the mixture sit for 10 minutes to allow the breadcrumbs to absorb the liquid.
2. Season the mixture
   Add the grated onion, nutmeg, allspice, salt, and pepper to the meat mixture. Mix thoroughly but gently with your hands until all ingredients are well incorporated, being careful not to overmix.
3. Form and cook the meatballs
   Shape the mixture into meatballs about 1.5 inches (4 cm) in diameter. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through, about 10-12 minutes. Transfer to a plate and cover to keep warm.
4. Make the cream sauce
   In the same skillet, add the remaining 1 tablespoon of butter. Once melted, sprinkle in the flour and whisk constantly for 1-2 minutes to create a roux. Gradually add the beef broth while whisking to avoid lumps. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
5. Finish the sauce
   Reduce heat to low and stir in the heavy cream. Simmer gently for 2-3 minutes until the sauce reaches your desired consistency. Season with additional salt and pepper if needed.
6. Combine and serve
   Return the meatballs to the skillet, gently turning them to coat with the sauce. Simmer for an additional 5 minutes to heat through. Garnish with fresh chopped parsley before serving.