Ingredients:

  • 1 pound (450g) ground beef (80/20 blend is ideal)
  • 1/2 pound (225g) ground pork
  • 1/2 cup (60g) breadcrumbs (panko or dried work well)
  • 1/2 cup (120ml) whole milk
  • 1 large egg, lightly beaten
  • 1 small onion, finely grated (about 1/4 cup)
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons unsalted butter, for browning
  • 2 tablespoons vegetable oil, for browning
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups (480ml) beef broth
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Combine breadcrumbs and milk; let soak. Then, combine ground beef, ground pork, egg, onion, garlic, allspice, nutmeg, salt, and pepper in a large bowl. Add the breadcrumb mixture and gently mix until just combined. Do not overmix!
  2. Cover and refrigerate for at least 30 minutes. This helps the meatballs hold their shape.
  3. Roll the meat mixture into 1-inch meatballs.
  4. Heat butter and oil in a large skillet over medium-high heat. Brown the meatballs in batches, being careful not to overcrowd the pan. Work in batches to ensure even browning. Don't worry about cooking them all the way through at this stage; you just want to get a nice crust. Remove the browned meatballs and set aside.
  5. Melt butter in the same skillet. Whisk in flour and cook for 1-2 minutes, until a light golden roux forms. This is crucial for a smooth, lump-free gravy.
  6. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan.
  7. Bring to a simmer and cook until the gravy has thickened slightly, about 5 minutes.
  8. Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste.
  9. Return the browned swedish meatballs to the skillet and simmer in the gravy for 15-20 minutes, or until the meatballs are cooked through and the internal temperature reaches 165°F (74°C).
  10. Garnish with fresh parsley (if using) and serve hot.