How a Pinch of Nutmeg Can Elevate Your Winter Comfort Food

Some ingredients don’t need to shout to be heard. Nutmeg is one of those quiet essentials that can completely change a dish with just a pinch. Known for its subtle sweetness and unmistakable warmth, it’s often thought of as a holiday spice or something reserved for eggnog or pumpkin pie. But in the right hands, nutmeg can just as easily belong in savory dishes, where it adds depth and dimension without overpowering the flavors.

“When adding a small amount of nutmeg to a dish, it elevates the savory flavors and provides warmth and depth to the dish,” says Cassandra Schultz, owner of Cassandra’s Kitchen Store. “I use Ina Garten’s recipe for meatballs, and she puts nutmeg in them. It makes such a difference.” That’s the beauty of nutmeg. It’s a supporting actor that makes everyone else taste better. A dash of nutmeg in a creamy béchamel sauce brings richness to mac and cheese. A sprinkle in mashed potatoes or roasted vegetables adds unexpected complexity. And in soups, from butternut squash to chicken and wild rice, it lends a comforting aroma that evokes the feel of winter in a bowl. Nutmeg pairs exceptionally well with dairy, which is why it appears in many classic comfort dishes, from creamed spinach to Alfredo sauce and custards.

Nutmeg comes from the seed of the evergreen Myristica fragrans tree, native to the Spice Islands of Indonesia. Inside its hard shell lies the small, aromatic seed we grate for that distinctive flavor: warm, slightly sweet and faintly nutty. For centuries nutmeg has been prized not just for its taste but for its fragrance and versatility, finding its way into both savory dishes and sweets around the world. For the best flavor, always grate it fresh, rather than reaching for the pre-ground jar; the difference in aroma and intensity is immediate. Ultimately, nutmeg is about balance. It’s that tiny, thoughtful addition that doesn’t draw attention to itself, yet somehow makes every bite feel warmer, cozier and just a little more like home.

Ina Garten’s Spaghetti & Meatballs

If you’re already a Barefoot Contessa fan, then you know that Ina Garten has a way of making the most basic ingredients taste like a million bucks. Her meatballs are no exception. They’re so good and so easy to make, you’ll be serving them up all the time. And that secret ingredient? While you may not see the nutmeg, the taste will have you coming back for more.

DIRECTIONS [1] Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands or a stainless scooper, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs. [2]Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate lined with paper towels. Discard the oil but don’t clean the pan. [3] For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. [4] Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through.