Swedish Meatballs

Add the bread to a large mixing bowl along with the milk and toss. Set aside to let the bread soak up the milk for a couple minutes.

Add the ground meat, grated onion, egg yolks, salt, pepper, nutmeg and allspice to the bowl with the bread. Mix the meat mixture well using your clean hands. Shape the meat into 1 inch meatballs.

Melt the 2 tablespoons of butter in a large skillet over medium heat and add another tablespoon of olive oil to the skillet. Add the meatballs and fry until golden all around, about 7 minutes. If your skillet isn't big enough to fit all the meatballs, you will have to do this in batches. Transfer the meatballs to a plate.

Melt the 3 tablespoons of butter in the same skillet you used for frying the meatballs. Stir and scrape all the pan drippings. Add the flour to the pan and whisk well. Add the broth and continue whisking. Season with salt and pepper and other spices if preferred. Cook for a couple minutes until the gravy thickens from the flour. Whisk in the sour cream.

Bring the gravy to a boil then add the meatballs to it and cook for another 10 minutes, stirring occasionally to ensure meatballs don't stick to bottom of pan.

Garnish with fresh parsley and serve over noodles or Mashed Potatoes.