Very Tasty Swedish Meatballs

Soak the breadcrumbs in milk for 5 minutes, stirring occasionally until the mixture becomes a thick paste.

Heat 1 tablespoon of butter in a skillet over medium heat and sauté the finely chopped onions for 3-4 minutes until softened and translucent.

Combine the soaked breadcrumb mixture, sautéed onions, ground beef, slightly beaten eggs, salt, ground pepper, nutmeg, and paprika in a large bowl. Mix gently with your hands until just combined, being careful not to overwork the meat.

Form the mixture into 20-24 meatballs, about 1½ inches in diameter, and place them on a plate.

Heat 3 tablespoons of butter in a large skillet over medium-high heat until foaming.

Working in batches to avoid overcrowding, brown the meatballs on all sides for about 8-10 minutes per batch, turning occasionally until golden brown.

Remove the browned meatballs from the skillet and set aside on a paper towel-lined plate.

Sprinkle the flour over the remaining fat and browned bits in the skillet, stirring constantly for 1-2 minutes to create a roux.

Gradually whisk in the beef broth and sour cream, stirring until smooth and well combined, scraping up any browned bits from the bottom of the skillet.

Return the meatballs to the skillet and gently coat them with the sauce, then reduce heat to medium-low and simmer for 5-7 minutes until the sauce thickens slightly and the flavors meld.

Taste the sauce and adjust seasoning with additional salt and pepper as needed before serving.