Swedish Meatballs

Make the Meatball Mixture In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, onion, garlic, egg, allspice, nutmeg, cardamom, salt, and black pepper. Mix well until everything is evenly combined.

Shape the Meatballs Shape the meat mixture into small, golf ball-sized meatballs.

Cook the Meatballs In a large skillet, melt the butter over medium heat. Add the meatballs and cook until browned on all sides, about 5-6 minutes. Remove the meatballs from the skillet and set aside.

Make the Sauce In the same skillet, sprinkle the flour over the remaining butter. Cook for 1-2 minutes, stirring constantly, until the flour is lightly browned. Gradually whisk in the beef broth, scraping the bottom of the skillet to release any browned bits.

Finish the Sauce Bring the sauce to a simmer and cook for 3-4 minutes, or until thickened. Stir in the heavy cream and Worcestershire sauce. Season with salt and pepper to taste.

Serve the Meatballs Return the meatballs to the skillet and simmer for an additional 5-6 minutes, or until cooked through. Serve the meatballs with the sauce, garnished with chopped parsley.