Savory Swedish Meatballs with Creamy Gravy

1.In a large bowl, combine the breadcrumbs and milk. Let them soak for a few minutes until the breadcrumbs absorb the milk.

2.Add the ground beef, ground pork, finely chopped onion, egg, allspice, nutmeg, salt, and black pepper to the breadcrumb mixture. Mix everything together until well combined.

3.Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet.

4.In a large skillet, melt 1 tablespoon of butter over medium heat. Add the meatballs in batches, cooking them until they are browned on all sides and cooked through, about 8-10 minutes per batch. Remove the meatballs from the skillet and set aside.

5.In the same skillet, melt the remaining tablespoon of butter. Stir in the flour and cook for 1-2 minutes until it forms a paste and turns golden brown.

6.Gradually whisk in the beef broth, ensuring there are no lumps. Bring the mixture to a simmer and cook until it thickens slightly.

7.Stir in the heavy cream, soy sauce, and Dijon mustard. Simmer the gravy for another 2-3 minutes until it is smooth and creamy.

8.Return the meatballs to the skillet, coating them in the gravy. Simmer for an additional 5 minutes to allow the flavors to meld together.

9.Garnish with freshly chopped parsley before serving.