In a large bowl, combine the ground beef and pork.
Add the finely chopped onion, minced garlic, breadcrumbs, and milk. Let the mixture sit for a few minutes so the breadcrumbs can absorb the milk, making the meatballs tender.
Beat in the egg, and season with salt, pepper, and optionally, nutmeg and allspice. Mix until well combined.
Form the Meatballs:
With your hands or a small ice cream scoop, form the mixture into small balls, about the size of a golf ball.
Place the formed meatballs on a plate or tray. If the mixture is too sticky, you can wet your hands with some water to make it easier to handle.
Cook the Meatballs:
In a large skillet, heat butter or oil over medium heat.
Add the meatballs in batches, being careful not to overcrowd the pan. Fry until they are browned on all sides and cooked through, about 10-15 minutes. Remove the meatballs and set them aside.
Make the Gravy:
In the same skillet, melt the butter over medium heat.
Whisk in the flour and cook for a couple of minutes until the mixture turns light brown.
Gradually add the beef broth, whisking constantly to prevent lumps.
Add the cream, soy sauce, and Dijon mustard. Bring to a simmer and cook until the gravy thickens. Season with salt and pepper to taste.
Serve:
Return the meatballs to the skillet with the gravy and coat them thoroughly.
Serve the Swedish meatballs hot with mashed potatoes or boiled potatoes and lingonberry jam on the side.
Enjoy your homemade Swedish meatballs! This dish is comforting, flavorful, and perfect for a cozy dinner.
