Prepare the Meatballs:

o In a small bowl, soak the slice of bread in 2 tablespoons of water until soft. Mash it into a paste.

o In a large mixing bowl, combine the ground beef, ground pork, egg, Italian seasoning, salt, pepper, nutmeg, and the bread paste.

o Roll the mixture into small, bite-sized meatballs, approximately 1 inch in diameter.

Cook the Meatballs:

o Heat a large skillet over medium heat and add a splash of oil.

o Cook the meatballs in batches, turning them gently with a spoon or tongs to ensure they brown evenly on all sides.

o This should take about 6-8 minutes.

Make the Sauce:

o In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

o Add the beef broth, heavy cream, Worcestershire sauce, dried parsley, thyme, salt, pepper, and nutmeg.

o In a small bowl, whisk the cornstarch with a little water to create a slurry, then slowly add this to the sauce, stirring constantly until it thickens.

Combine and Serve:

o Return the meatballs to the skillet and simmer them in the sauce for about 10 minutes, or until they are cooked through and the sauce has thickened to your desired consistency.

o Serve the meatballs hot, over mashed potatoes, egg noodles, or with a side of lingonberry jam for an authentic Swedish experience.