Probably like some other Americans, the first time I tasted Swedish meatballs was at a cafeteria in an IKEA store. This one happened to be across the river from Manhattan, in New Jersey. Since then, I’ve loved Swedish meatballs with creamy gravy and like to serve them on noodles, rice, or spaetzle. 

Ingredients:

1 lb. lean ground beef

1/4 cup panko bread crumbs

1 Tbsp fresh parsley, minced

1/4 tsp. ground allspice

1/4 tsp. ground nutmeg

¼ cup onion finely chopped

½  tsp. garlic powder

⅛  tsp. black pepper

½  tsp. salt

1 egg, lightly beaten in a small bowl

1 Tbsp olive oil

5 Tbsp unsalted butter

3 Tbsp flour

2 cups beef broth

1 cup heavy cream

1 Tbsp Worcestershire sauce

1 tsp. Dijon mustard

Additional salt and pepper to taste

Method

1. In a medium sized bowl combine the ground beef, panko, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until well combined.
2. Roll the beef mixture into 12 large meatballs or 20 small meatballs. Wetting your fingers before and during rolling helps the meatballs not to stick. 
3. In a large skillet – preferable non-stick – heat the olive oil and 1 Tablespoon butter over medium heat. Add the meatballs and cook, turning frequently, until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
4. Add 4 Tablespoons of butter and the flour to the skillet and whisk until it turns brown, creating a roux. Slowly stir in the beef broth and heavy cream. Add the worcestershire sauce and Dijon mustard, stir, and bring to a simmer until the sauce starts to thicken. 
5. Season the gravy with salt and pepper to taste. 
6. Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles, spaetzle or rice and garnish with the minced parsley.