Swedish Meatballs

Steps

1. In a large bowl, stir the panko into the milk and let it soak for 5 minutes, until soft.
2. Add the beef, pork, onion, garlic, egg, salt, pepper, allspice and nutmeg. Work everything together lightly with your hands until no streaks of crumbs remain.
3. Roll the mixture into 1 1/2-inch balls, about 2 tablespoons each, and set them on a tray. You should have about 36.
4. Heat 1 tablespoon of the oil in a deep 12-inch skillet over medium-high heat. Cook half of the meatballs, turning them often, until browned on all sides, 6 to 8 minutes, then move them to a plate. Repeat with the remaining oil and meatballs.
5. Pour off the fat, leaving the browned bits in the skillet, and lower the heat to medium. Melt the butter, sprinkle in the flour and whisk for about 1 minute, until it smells nutty and turns light tan.
6. Pour in the broth a little at a time, whisking to keep it smooth and scraping up the browned bits. Stir in the Worcestershire and mustard and simmer 3 to 4 minutes, until the gravy coats a spoon.
7. Stir in the cream, then return the meatballs and their juices to the skillet. Cover and simmer over low heat for 8 to 10 minutes, until the center of a meatball reads 160°F.
8. Taste the gravy and add salt and pepper as needed. Scatter parsley over the top and serve with noodles or mashed potatoes, with lingonberry jam or cranberry sauce on the side.

Good to know

• Make ahead: shape the meatballs up to 1 day early and refrigerate them covered, or cook the whole dish a day ahead and rewarm it over low heat.
• For a party, keep the meatballs and gravy warm in a slow cooker on low, stirring in a splash of broth if the gravy gets too thick.
• Leftovers keep 3 to 4 days in the refrigerator. Reheat gently and stir often so the cream gravy stays smooth.
• Swap: use 2 pounds of ground beef instead of the beef and pork. For a tangier gravy, leave out the cream and stir in 1/2 cup sour cream off the heat.