Classic Swedish Meatballs

1. In a large bowl, combine the breadcrumbs and milk and let them soak for 2 minutes until the breadcrumbs are fully moistened. Add the ground beef, ground pork, egg, finely grated or minced onion, garlic powder, allspice, nutmeg, salt, and black pepper. Mix with your hands just until combined — do not overwork the meat.

2. Roll the mixture into balls about 1 to 1.5 inches in diameter (roughly the size of a golf ball), making approximately 20 to 24 meatballs. Place them on a plate or baking sheet as you go.

3. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Working in batches if needed, add the meatballs in a single layer and cook for 6 to 8 minutes, turning every couple of minutes, until browned on all sides and cooked through to an internal temperature of 165°F. Transfer the cooked meatballs to a plate and set aside.

4. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Once melted, whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture turns light golden and smells slightly nutty.

5. Slowly pour in the beef broth while whisking continuously to avoid lumps. Add the Worcestershire sauce. Bring the gravy to a gentle simmer and cook for 3 to 4 minutes, stirring often, until it thickens enough to coat the back of a spoon.

6. Remove the skillet from the heat and stir in the sour cream until the gravy is smooth and creamy. Season with additional salt and pepper to taste. Return the meatballs to the skillet, gently turning them to coat in the gravy. Serve hot over egg noodles or mashed potatoes.