Classic Swedish Meatballs with Creamy Gravy

1.In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, chopped onion, milk, egg, garlic powder, onion powder, nutmeg, allspice, salt, and pepper. Mix until well combined.

2.Shape the mixture into small meatballs, about 1 inch in diameter.

3.In a large skillet, heat 2 tablespoons of butter over medium heat. Add the meatballs in batches, cooking until browned on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set aside.

4.In the same skillet, add 2 tablespoons of flour to the remaining fat and cook for 1-2 minutes, stirring constantly to create a roux.

5.Gradually whisk in the beef broth, ensuring there are no lumps. Bring to a simmer and cook for about 5 minutes until the sauce thickens.

6.Stir in the heavy cream, Worcestershire sauce, and soy sauce. Return the meatballs to the skillet and simmer for an additional 10 minutes, allowing the flavors to meld.

7.While the meatballs are simmering, cook the egg noodles according to package instructions. Drain and set aside.

8.Serve the meatballs over the egg noodles, drizzled with the creamy gravy. Garnish with fresh parsley.