Swedish Meatballs Recipe with Silky Gravy

Instructions:

1. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, whole milk, beaten egg, finely grated onion, 1 ½ teaspoons kosher salt, ½ teaspoon black pepper, ¼ teaspoon ground allspice, and ⅛ teaspoon ground nutmeg. Mix gently with your hands until just combined, being careful not to overmix.
2. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with 2 tablespoons of unsalted butter or olive oil (or line with parchment paper). Roll the meat mixture into approximately 24-28 small, uniform meatballs, about 1-inch in diameter. Arrange them on the prepared baking sheet. Bake for 18-22 minutes, or until cooked through and nicely browned.
3. While the meatballs are baking, melt 4 tablespoons of unsalted butter in a large skillet or Dutch oven over medium heat. Once melted, whisk in the ¼ cup all-purpose flour. Cook, whisking constantly, for 1-2 minutes, until the mixture (roux) is lightly golden and fragrant. Do not burn.
4. Gradually whisk in the 2 cups warm beef broth into the roux, ensuring no lumps form. Bring the mixture to a simmer, then reduce heat to low and whisk in the 1 cup heavy cream, 1 tablespoon Worcestershire sauce, and 1 teaspoon Dijon mustard. Season with ½ teaspoon salt and ¼ teaspoon black pepper, adjusting to taste. Simmer gently for 5-7 minutes, whisking occasionally, until the gravy has thickened to your desired consistency.
5. Once the meatballs are baked, carefully add them directly into the simmering gravy. Stir gently to coat all the meatballs. Heat through for an additional 2-3 minutes. Serve hot, optionally garnished with fresh chopped parsley, alongside mashed potatoes, egg noodles, or lingonberry jam.