Swedish Meatballs with Pan Gravy

1. 1Make the panade. In a large bowl, combine the breadcrumbs and milk. Let stand for 5 minutes so the crumbs soften.
2. 2Season and shape the meatballs. Add the grated onion, egg, salt, pepper, allspice, nutmeg, ground beef, and ground pork to the soaked breadcrumbs. Mix gently just until combined. Shape into about 20 meatballs, roughly 1 1/2 inches wide, over 8 to 10 minutes.
3. 3Brown the meatballs. Melt 1 tablespoon butter in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if needed. Brown on several sides, turning carefully, for 8 to 10 minutes, until deeply golden but not necessarily cooked through. Transfer to a plate.
4. 4Build the pan gravy. Reduce the heat to medium-low. Add the remaining 2 tablespoons butter to the skillet. Whisk in the flour and cook for 1 minute. Gradually whisk in the beef broth and Dijon mustard, scraping up the browned bits. SimmerCook in liquid with gentle, occasional bubbles—not a full rolling boil. for 4 to 6 minutes, until lightly thickened.
5. 5Finish in the gravy. Return the meatballs and any collected juices to the skillet. Cover loosely and simmerCook in liquid with gentle, occasional bubbles—not a full rolling boil., turning once, for 6 to 8 minutes, until the centers reach 160°F. Remove the skillet from the heat.
6. 6Make the gravy creamy. Stir the sour cream into the gravy for 1 to 2 minutes, until smooth. Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle with parsley if using, then serve hot.

All-beef meatballs

Replace the ground pork with an equal amount of ground beef. The meatballs will be a little leaner, so avoid overcooking them.

Mushroom gravy

Cook 8 ounces of sliced mushrooms after browning the meatballs, then proceed with the butter and flour for a deeper, earthier gravy.