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Swedish Meatballs
¼ cup cream or half and half
½ cup finely chopped onion
¼ cup finely chopped parsley
1 Tablespoon Dijon mustard
1/8 teaspoon allspice
1/8 teaspoon nutmeg
¼ teaspoon cumin
Pinch of ground cloves
½ teaspoon salt
¼ teaspoon black pepper
¾ cup soft breadcrumbs
¾ pound ground beef
2 egg yolks
2 Tablespoons butter

In a large bowl, combine cream, onion, parsley, Dijon mustard, allspice, nutmeg, cumin, cloves, slat and pepper. Stir in bread crumbs and let sit for 15 minutes. Add ground beef and egg yolks to mixture and mix well. Set butter next to bowl and butter hands frequently while shaping 45 meatballs barely one inch across. In a large nonstick skillet, cook meatballs in batches, turning occasionally, for about 10 minutes or until no longer pink inside.