A great Swedish meatballs in cream sauce recipe. Perfect served over pasta.
Beat the 2 eggs lightly with a fork and pour them over the meat. Mix in all seasonings.
Form into small balls, about an inch in diameter.
Place the meat balls, as you finish them, on a baking sheet or platter lined with wax paper. Cover, and chill for at least an hour.
When you are ready to cook the meatballs, melt the 3 Tablespoons butter and oil over high heat in a large heavy frying pan. Lightly drop into the pan enough meat balls to cover the bottom about three quarters full.
Slide the pan back and forth over the burner so that they roll around.
After a couple of minutes, turn the heat down to moderate, and cook the balls 6-7 minutes longer, or until they are crisp brown all over and cooked through.
To make the cream Sauce, In a small saucepan over medium heat, melt butter.
Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens.
Add more milk depending on desired consistency.