Step 1: Make the Meatball Mixture

• In a large bowl, combine the ground beef, panko breadcrumbs, milk, onion, egg, Worcestershire sauce, and seasonings.
• Mix gently until just combined—don’t overwork the meat!
• Roll into 1-inch meatballs and place them on a plate.

(💡 Pro Tip: Chill the meatballs in the fridge for 15-20 minutes to help them hold their shape while cooking.)

Step 2: Cook the Meatballs

• Heat 1 tablespoon butter in a large skillet over medium heat.
• Add the meatballs and cook until golden brown on all sides, about 6-8 minutes.
• Remove and set aside.

(💡 Pro Tip: Don’t overcrowd the pan—cook in batches if needed!)

Step 3: Make the Swedish Gravy

• In the same skillet, melt 2 tablespoons butter over medium heat.
• Whisk in 2 tablespoons flour, cooking for 1-2 minutes until golden.
• Gradually whisk in the beef broth, stirring constantly to avoid lumps.
• Add heavy cream, Dijon mustard, Worcestershire sauce, salt, and pepper.
• Simmer until the sauce thickens (about 5 minutes).

(💡 For an extra smooth sauce, strain the gravy before adding the meatballs.)

Step 4: Simmer the Meatballs in Sauce

• Return the meatballs to the pan, tossing gently in the sauce.
• Simmer for 5-7 minutes until the meatballs are fully cooked and coated in creamy gravy.

Step 5: Serve & Enjoy!

• Sprinkle with fresh parsley for garnish.
• Serve over buttered egg noodles, mashed potatoes, or rice.
• Enjoy every savory, creamy, and delicious bite!