Makes ~30 meatballs (4–6 servings)

Meatballs

• 1 lb ground beef (80/20)
• ½ lb ground pork
• 1 small yellow onion, finely grated
• 2 cloves garlic, minced
• ¼ cup whole milk
• ½ cup panko breadcrumbs
• 1 large egg
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• 1 teaspoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 tablespoons butter (for browning)
• 1 tablespoon neutral oil

Cream Sauce (Swedish Gravy)

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups beef broth
• ¾ cup heavy cream
• 1 tablespoon soy sauce
• 1 teaspoon Worcestershire sauce
• ½ teaspoon Dijon mustard
• Salt & pepper to taste
• Optional: 1–2 teaspoons lingonberry jam whisked in (authentic & delicious)

Instructions

1. Prep the Meatball Mixture

• In a bowl, mix milk + breadcrumbs; let sit 5 minutes.
• Add grated onion, garlic, egg, mustard, Worcestershire, salt, pepper, allspice, nutmeg.
• Add beef and pork.
• Mix gently with your hands until just combined — don't knead or compress.

2. Shape & Chill

• Roll into 1–1¼-inch meatballs.
• Chill 20–30 minutes (helps them brown and stay round).

3. Brown the Meatballs

• Heat butter + oil in a large skillet over medium-high.
• Sear meatballs in batches until browned on all sides (they will finish cooking in the sauce).
• Transfer to a plate.

4. Make the Cream Sauce

• In the same skillet, melt the 3 tablespoons of butter.
• Sprinkle in flour and whisk 1–2 minutes.
• Slowly add beef broth while whisking.
• Stir in cream, soy sauce, Worcestershire, and Dijon.
• Simmer 4–6 minutes until thickened.

5. Finish Together

• Add browned meatballs back to the pan.
• Simmer 8–10 minutes, gently stirring, until cooked through and glossy.

Serve With

• Mashed potatoes
• Buttered egg noodles
• Lingonberry jam
• Pickled cucumbers or a simple green veggie

Home-Cook Pro Tips

• Don't skip grating the onion — it makes the mixture smoother and lighter.
• Panko > regular breadcrumbs for fluffier meatballs.
• Soy sauce gives the gravy its signature deep café colour.
• Chilling the meatballs is the #1 secret to perfect shape and browning.