1. Peel and finely chop the onion and garlic. Heat up some oil in a frying pan and sauté the onion and garlic until slightly browned. Remove from heat and transfer to a large bowl. Add the minced meat, panko, egg, and milk. Season well with salt and pepper. Mix everything well, cover, and place in the fridge for about 1 hour.

2. Shape the meat mixture into balls in the size of golf balls – works best with slightly damp hands. Dust the meatballs with some flour or roll them lightly in the flour. Heat up a large frying pan with some oil and fry the meatballs over medium heat until they are nicely browned all around. Once the meatballs are nicely browned, remove them from the pan and place them on a plate temporarily.

3. Wipe out the pan with a paper towel if necessary, then add the butter and melt. Add the flour, stir and let cook for about 1 minute, then gradually add the broth and stir in until you get a thick sauce. Add the wine and stir it in. Add the crème fraîche, mustard, and soy sauce and stir to combine. Season with salt, pepper, and fresh nutmeg to your liking. Add the meatballs back to the pan, cover with a lid and let everything simmer gently over low heat for about 10 minutes. If the sauce thickens too much, thin it out with some warm water.

4. While the meatballs are simmering in the sauce, cook some pasta according to the package instructions and serve along with the Köttbullar. Garnish with chopped chives if you like.