Chef John's Swedish Meatballs

2 tablespoons butter

1/2 yellow onion, finely chopped

1 1/2 teaspoons fine salt

1/4 cup milk

2 large eggs

1/3 cup plain bread crumbs

3/4 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1 pinch cayenne pepper, or to taste

1 pound ground beef chuck

1 pound ground pork

Gravy:

2 tablespoons butter

3 tablespoons all-purpose flour

3 1/4 cups beef broth

1/2 cup heavy cream

1/2 teaspoon white sugar

1/4 teaspoon Worcestershire sauce

salt and freshly ground black pepper to taste

cooking spray



Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and 1 1/2 teaspoons

salt in butter until onion begins to turn translucent, about 6 minutes.

Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice,

and cayenne pepper to the breadcrumb mixture; stir to combine.

Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.

Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until

golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture.

Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir sugar and

Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt

and black pepper. Remove from heat and set aside.

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat

foil with cooking spray.

Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball

mixture. Place meatballs on the prepared baking sheet.

Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into

the center should read at least 160 degrees F (70 degrees C).

Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.