Swedish Meatballs

Instructions

1. Prepare the breadcrumb mixture
   In a small bowl, combine breadcrumbs and milk. Let sit for 5-10 minutes until the breadcrumbs have absorbed the milk completely. This creates a panade which helps keep the meatballs tender.
2. Mix the meatball ingredients
   In a large bowl, combine ground beef, ground pork, finely diced onion, soaked breadcrumbs, egg, allspice, nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix which can make the meatballs tough.
3. Form and brown the meatballs
   Roll the meat mixture into 1-inch balls (about 24-30 meatballs). Heat 2 tablespoons of butter in a large skillet over medium-high heat. Working in batches, add meatballs and brown on all sides, about 7-8 minutes total. They don't need to be fully cooked through. Transfer to a plate and set aside.
4. Make the gravy
   In the same skillet, add the remaining tablespoon of butter. Once melted, sprinkle in the flour and whisk constantly for 1-2 minutes to create a roux. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the sauce begins to thicken, about 3-4 minutes.
5. Finish the sauce
   Stir in the heavy cream and Worcestershire sauce. Season with salt and pepper to taste. Let the sauce simmer for 2-3 minutes until it reaches your desired consistency.
6. Combine and finish cooking
   Return the meatballs to the skillet, turning to coat them in the sauce. Cover and simmer on low heat for 8-10 minutes until the meatballs are cooked through and have absorbed some of the sauce flavors.
7. Serve
   Serve the meatballs and gravy over egg noodles, mashed potatoes, or with a side of lingonberry jam for an authentic Swedish touch. Garnish with fresh chopped parsley if desired.