Swedish meatballs with bechamel sauce

Ingredients:

• 340 g of ground shoulder meat
• 340 g of minced pork
• 2 slices of fresh white bread
• 1/4 cup milk
• 3 tbsp. melted butter (portions)
• 1/2 cup finely chopped onion
• A pinch plus 1 teaspoon of coarse salt
• 2 yolks from category CO eggs
• 1/2 tsp black pepper
• 1/4 tsp ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup wheat flour
• 3 cups beef broth
• 1/4 cup heavy cream

Preparation:

1. Tear the bread into pieces and place in a small bowl with milk.
   
   In a deep, straight-edged 30 cm (12 in) skillet, melt 1 tbsp (15 g) butter over medium heat. Add the onion and a pinch of salt and sauté until the onion is soft. Remove the skillet from the heat.
   
   In the bowl of a stand mixer, combine the bread crumbs and milk with the ground beef, egg yolks, 1 teaspoon coarse salt, black pepper, allspice, nutmeg, and onion. Beat on medium speed for 1-2 minutes.
2. Using a scale, measure out 30g portions of minced meat and place them on a baking sheet. Form the measured minced meat into 30 balls by hand.
   
   Heat the remaining 2 tablespoons (30 g) butter in a skillet over medium-low heat, or preheat an electric skillet to 120°C (250°F). Add the meatballs and fry until golden brown on all sides, about 7-10 minutes. Using a slotted spoon, transfer the meatballs to an ovenproof dish and place in a preheated oven at 90°C (195°F).
3. While the meatballs are cooking, reduce the heat to low and add the flour to the pan. Cook, stirring, until lightly browned, about 1-2 minutes. Gradually add the beef broth and cook, stirring, until the sauce thickens. Add the cream and continue cooking until the gravy reaches the desired consistency. Remove the meatballs from the oven, pour the sauce over them, and serve.