Almost-Famous Swedish Meatballs

For the Meatballs

• 1/3 c. breadcrumbs
• 2 T. butter 
• 1/3 c. onion, minced
• 2 cloves garlic, minced
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• salt and pepper to taste
• 1/4 c. milk
• 1 tsp Worcestershire sauce 
• 3/4 lb ground beef
• 1/2 lb. ground pork
• 1 large egg, beaten
• oil, for brushing

For the Gravy:

• 2 T butter
• 2 T flour
• 1 1/2 c. beef broth
• 1 tsp Worcestershire sauce
• 1/4 c. sour cream
• salt and pepper to taste
• 2 T chopped fresh parsley (otional)
• Lingonberry jam, for serving (optional)

       To make the meatballs:
Preheat oven to 400 F. Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add onion, garlic, and spices, and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add beef, pork, and egg to the bowl and mix until combined. Roll the meat into 1-inch balls and arrange on a foil-lined baking sheet. Bake the meatballs until cooked through, about 20 minutes.

       To make the gravy:
Melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking, til smooth. Slowly pour in the broth whisking vigorously to prevent lumps, add Worcestershire and bring to a simmer. Add sour cream and stir. Reduce heat to medium low and simmer until gravy thickens, about 10 minutes. Season with salt and pepper. Serve gravy over meatballs and sprinkle with parsley and Lingonberry jam, if desired.