1960s Swedish Meatballs

Ingredients

• 8 servings pepper black
• 1 large celery stalk chopped
• 1 cup bread crumbs dry
• 2  eggs 
• 0.3 cup flour all-purpose
• 2  garlic cloves minced
• 1 teaspoon ground allspice 
• 0.8 teaspoon ground nutmeg 
• 3 teaspoons kosher salt 
• 1.8 cups cup heavy whipping cream light
• 2 pounds meat-loaf mix lean (1 pound ground beef,)
• 0.5 cup milk 
• 1 tablespoon olive oil 
• 1  onion chopped
• 1 teaspoon sugar 
• 1 cup water 

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Heat oven to 350 F. In a medium skillet, over medium heat, heat the oil with the onion, celery, and garlic, and cook until the vegetables are tender but not browned, about 10 minutes.
2. Add 2 teaspoons salt, allspice, and nutmeg.
3. Remove from heat.
4. In a large bowl, whisk the eggs, then blend in the milk and bread crumbs.
5. Add the meat and cooked vegetables and stir or work with your hands to combine. Shape into 1-inch balls. Saut over medium-high heat, in tablespoon olive oil, a few meatballs at a time, removing them when well browned on all sides.
6. Pour off all but 2 tablespoons of the fat.
7. Whisk in flour, 1 teaspoon salt, sugar, and a few grinds of black pepper. Cook over medium heat, scraping up any browned bits.
8. Whisk in light cream and water. Bring to a boil, stirring constantly, until the sauce thickens, at least 1 minute. Return the meatballs to the skillet and simmer over low heat for 20 minutes.