Ultimate Swedish Meatballs with Creamy Gravy

Method

1. In a large bowl, combine the breadcrumbs, milk, cream, egg, garlic, salt, black pepper, white pepper, and Grillkrydda. Let it sit for about 10 minutes so the breadcrumbs can absorb the liquid.
2. Add the finely chopped onion, ground beef, ground pork, and parsley. Mix gently with your hands just until everything is combined. Try not to overwork the meat.
3. Shape the mixture into about 24 small meatballs or 16 larger ones. Lightly wet your hands if the mixture starts sticking.
4. Heat 1 tablespoon butter and 2 teaspoons olive oil in a large skillet over medium-high heat. Cook the meatballs in batches, leaving space between them. Turn as needed until browned all over and cooked through, then transfer to a plate and loosely cover with foil.
5. Keep the same skillet on the heat and add the 1/3 cup butter to the pan juices. Once melted, whisk in the flour and cook for 1 to 2 minutes, until lightly browned.
6. Slowly whisk in the vegetable broth and beef broth, then add the cream, soy sauce, and Dijon mustard. Bring to a gentle simmer, scraping up the browned bits from the bottom of the pan. Cook until the sauce thickens.
7. Taste the sauce before adding extra salt, then return the meatballs to the skillet. Spoon the sauce over them and let everything warm together for a couple of minutes before serving.
8. To serve: Non-Swedish way: Place meatballs into the gravy in the pan and serve. Traditional Swedish way: Omit the cream sauce and serve meatballs over plain or stewed macaroni, plain or mashed potatoes, and lingonberry jam (optional).