Meatballs with a Tangy Cream Sauce

1 lb ground beef
1 egg
1/4 cup panko breadcrumbs
dash nutmeg
usual spices

3 tbsp butter
2-3 tbsp flour
1 cup milk
1 tsp Dijon mustard
2 oz goat cheese
usual spices

Mix all the meatball ingredients. If the mix isn’t stiff enough, add more breadcrumbs. Roll mixture into 1-inch balls. Pour 1/2 to 1 inch of oil in a skillet and heat over medium heat until a drop of water pops. Cook meatballs in batches, being careful not to overcrowd. Constantly turn the meatballs so they brown evenly. After 5-7 minutes, remove and drain meatballs. Set aside.

Melt the butter. After the butter starts to brown very slightly, add the flour and continue to cook until it smells like cooked pastry dough. Add milk and cook until almost at desired thickness, then add mustard, cheese, and spices. Add the meatballs, reheat, and serve over egg noodles, with bread, however you like.

At first, I was going to make a form of Swedish meatballs, but I don’t think it’s really that traditional. Either way, it satisfied my IKEA craving.


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