Swedish Meatballs Recipe (with Video)

For Swedish Meatballs
1. Heat 1 tablespoon of butter in a large cast-iron skillet over medium heat.
2. Add the onion and cook for 3-4 minutes or until tender but still translucent.
3. Reserve the onions.
4. Combine the milk, egg, breadcrumbs, and spices in a large bowl. Allow the mixture to sit for 10 minutes to allow the breadcrumbs to absorb the milk.
5. Add the ground beef and pork, and reserved onions to the breadcrumb mixture. Combine the mixture by hand for about 1 minute or until the meat mixture is completely homogenous.
6. Roll the mixture into 1 ½-inch meatballs. Cover and refrigerate the meatballs for 15-20 minutes to help keep their shape.
7. In the same cast-iron skillet, melt the remaining butter over medium heat. Once bubbling, add the meatballs and brown them on all sides, about 2-3 minutes per side. Make sure to flip the meatballs frequently to preserve their round shape.
8. Once completely browned, check the temperature of the meatball, if below 165 °F, continue cooking until the meatballs are cooked through.
9. Reserve the cooked meatballs. Keep the cast-iron pan and residual butter for the sauce.
For Cream Sauce
1. In the same cast-iron pan used for cooking the meatballs, reheat the residual butter (if necessary).
2. Stir in the flour and cook until the mixture turns dark blonde or beige.
3. Slowly stream in the stock into the roux. Bring the mixture to a boil.
4. Once all of the stock is incorporated, add the cream and soy sauce (if using). Cook the sauce over medium-low heat for 5 minutes.
5. Season the sauce to taste with salt, peppers, and optionally, allspice.