The Creamy Swedish Meatballs I Can't Stop Eating

Today we're making Swedish Meatballs. You can make them smaller if you like, which works well with toothpicks as an appetizer. Both ways are great.

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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
https://www.sipandfeast.com/swedish-m...

INGREDIENTS
For the meatballs
6 slices white bread cut into small cubes, see notes
1/2 cup (120g) whole milk
2 tablespoons (28g) butter
1 medium onion minced
3 cloves garlic grated
1 pound (454g)ground chuck
1 pound (454g) ground pork
1/4 cup flat-leaf parsley minced
1/2 teaspoon allspice
2 large eggs beaten
2 1/2 (10g) teaspoons kosher salt
1/2 teaspoon black pepper
vegetable oil for frying – enough to fill the pan a 1/2" high.
For the gravy
7 tablespoons (95g) butter
7 tablespoons (50g) flour
1/2 cup (120g) dry white wine optional
4 cups (960g) low-sodium chicken stock
2 tablespoons (30g) Worcestershire sauce
1 tablespoon (15g) Dijon mustard
1/2 cup (120g) heavy cream
1/2 cup (120g) sour cream
1/4 teaspoon allspice - plus more taste
1/4 teaspoon nutmeg - plus more to taste
salt and pepper - to taste

- Store-bought plain breadcrumbs (1 to 1 1/4 cups) can also be used.
- Use extra dry breadcrumbs, a bit at a time, if the mix is too wet.
- If the meatball mix is too wet, just add a bit more breadcrumbs.

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