Simple Swedish Meatballs

2 slices fresh white bread

1/4 cup milk

3 tablespoons clarified butter, divided

1/2 cup finely chopped onion

2 teaspoons plus 1 teaspoon kosher salt, divided

12 ounces ground chuck

12 ounces ground pork

2 large egg yolks

1/2 teaspoon black pepper

1/4 teaspoon freshly grated nutmeg

1/2 butter

1/2 cup all-purpose flour

4 cups unsalted beef broth

1 1/4 cup heavy cream

2 tbsp soy sauce

1/2 tbsp worcestershire sauce

Heat oven to 200ºF.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In an 13-inch pan set over medium heat, melt 1 tablespoon of the butter. Add the onion and two pinches of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, nutmeg, and onions. Mix on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1/2- ounce or 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining clarified butter in the pan over medium-low heat . Add the meatballs and saute until golden brown on all sides, 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all the meatballs are cooked, decrease the heat to low, add the butter and the flour to the pan and whisk until lightly browned, 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken.

Stir in heavy cream, worcestershire sauce and soy sauce, cook until gravy reaches desired thickness. Taste and season with the remaining salt if desired. Retrieve the meatballs from the oven, cover with the gravy, and serve.