Grandma's Swedish Meatballs and Gravy

1. Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.

2. Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.

3. Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.

4. Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.

5. Add meatballs to the gravy. Toss gently to coat and serve.

Cook's Notes:

Using cream in the meatball mixture is optional, but it makes the meatballs more tender in the centers.

You can use all-purpose seasoning for allspice, or Swedish grillspice (grillkrydda).

To make this the traditional Swedish way, do not make the gravy sauce. Serve meatballs over macaroni or sliced or mashed potatoes, with lingonberry jam.