Swedish Pork Meatball Stew

1.In a large bowl, combine ground pork, finely chopped onion, minced garlic, breadcrumbs, milk, egg, salt, black pepper, and ground allspice. Mix gently until just combined without overworking the meat.

2.Shape the mixture into small meatballs, about 1 inch in diameter, and set aside on a plate.

3.Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large heavy-bottomed pot over medium heat. Add the meatballs in batches, browning them on all sides for about 5-7 minutes. Remove browned meatballs and set aside.

4.In the same pot, add the remaining butter and olive oil if needed. Add the cubed potatoes and sauté for 3-4 minutes until lightly golden.

5.Pour in the chicken broth and bring to a gentle boil. Reduce heat to a simmer and cook the potatoes for about 10 minutes until they start to become tender.

6.Return the browned meatballs to the pot, cover, and simmer gently for another 10 minutes until the meatballs are cooked through and the potatoes are fully tender.

7.Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Simmer uncovered for 5 minutes, stirring occasionally, until the stew thickens slightly. Taste and adjust seasoning with salt and pepper as needed.

8.Serve the stew hot, garnished with freshly chopped parsley. This dish pairs well with crusty bread or a simple green salad for a complete meal.