To ensure juicy and flavorful meatballs, start by soaking the breadcrumbs in milk for about 5 minutes. This step keeps the meatballs tender. Add the ground meat, finely chopped onion, egg, nutmeg, cumin, salt, and pepper to the soaked breadcrumbs. Mix everything thoroughly until evenly combined.

Using your hands or a small scoop, shape the meat mixture into evenly-sized meatballs, about 1.2 oz (35 g) each. Keeping them uniform ensures even cooking.

Heat 2 tablespoons (30 g) of butter in a large skillet over medium heat. Place the meatballs in the skillet and fry them until they are golden brown on all sides, about 6–8 minutes. Frying them in butter adds richness and a delicious crust. Once browned, remove the meatballs from the skillet and set them aside.

In the same skillet, melt 1 tablespoon (14 g) of butter over medium heat. Whisk in 1 tablespoon (8 g) of flour and cook for about 1 minute, stirring constantly, until it turns lightly golden. Slowly pour in ¾ cup (200 ml) of beef stock while whisking to prevent lumps. Add ⅓ cup (100 ml) of heavy cream and 1 teaspoon of dried thyme. Simmer for 2–3 minutes until the sauce thickens.

Gently return the meatballs to the skillet, ensuring they’re evenly coated in the sauce. Let them simmer on low heat for about 10 minutes, occasionally turning them for even cooking and flavor absorption. Stir in 1 tablespoon of finely chopped chives right before serving.

Serve the creamy meatballs over a generous helping of mashed potatoes or buttered noodles. Add steamed vegetables on the side for a balanced meal. For an extra layer of flavor, consider adding a spoonful of lingonberry jam as a garnish.