These Swedish meatballs are infused with allspice and nutmeg for subtle warmth then topped with a creamy gravy that's to-die-for and finally piled on top of mashed potatoes or egg noodles.
In a large mixing bowl combine all the ingredients for the meatballs except the olive oil. Mix well. Use a 1-1/2 Tablespoon scoop to portion out meat mixture and form into balls.
Heat olive oil in a skillet. Place the meatballs in the hot skillet and brown on all sides, moving with tongs. Once all sides are browned, remove from skillet and set aside on a plate.
To the still-hot skillet add butter and allow to melt. Dust in the flour and whisk, creating a roux.
Slowly add the beef broth and allow to thicken. Once the sauce has thickened to almost a gravy, pour in the heavy cream, Dijon, and Worcestershire. Whisk again and allow to simmer until thickness returns.
Add the meatballs back to the skillet and allow to simmer, turning often to coat in the sauce.
Finish with a garnish of fresh parsley.
Notes
You can double this recipe by doubling the meat, egg, and adding an additional 1/4 cup of breadcrumbs. All other measurements will remain the same. You will get 28 meatballs.