Swedish Meatballs with Cream Sauce

In a small bowl, combine the panko breadcrumbs and milk. Let it sit for 5 minutes until the milk is absorbed.

In a large mixing bowl, combine the ground beef, ground pork, egg, grated onion, allspice, nutmeg, and the soaked breadcrumb mixture. Season with salt and pepper. Mix by hand until just combined, being careful not to overwork the meat.

Roll the mixture into small meatballs, about 1 inch in diameter. You should get approximately 20-24 meatballs.

In a large skillet, melt 2 tablespoons of butter over medium heat. Brown the meatballs in batches until golden brown on all sides and cooked through. Remove meatballs from the skillet and set aside.

In the same skillet, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes until it turns a light brown color.

Gradually whisk in the beef broth, ensuring there are no lumps. Bring to a simmer and cook until the sauce thickens slightly.

Stir in the heavy cream and adjust seasoning with salt and pepper. Return the meatballs to the pan and toss to coat in the sauce. Simmer for 3-5 minutes until the meatballs are heated through. Serve warm with lingonberry jam and mashed potatoes.