How to Make Swedish Meatballs?

In a small bowl, combine the breadcrumbs and milk. Let them soak for a few minutes until the breadcrumbs absorb the milk.

In a mixing bowl, combine the soaked breadcrumbs, ground beef, finely chopped onion, egg, salt, black pepper, allspice, and nutmeg. Mix everything together until well combined.

Shape the mixture into small meatballs, about 1 inch in diameter. You can use your hands or a spoon to shape them.

In a large skillet, heat some oil over medium heat. Add the meatballs and cook them until they are browned on all sides and cooked through. This usually takes about 10-12 minutes. Once cooked, remove the meatballs from the skillet and set them aside.

In the same skillet, melt the butter over medium heat. Add the flour and whisk continuously to create a roux. Cook the roux for a couple of minutes until it's lightly golden.

Gradually whisk in the beef or vegetable broth, making sure to eliminate any lumps. Allow the sauce to simmer and thicken for a few minutes.

Stir in the heavy cream and soy sauce. Continue to cook the sauce for a few more minutes, allowing it to thicken further.

Season the sauce with salt and pepper to taste.

Add the cooked meatballs to the sauce in the skillet. Gently stir to coat the meatballs with the creamy sauce.

Let the meatballs simmer in the sauce for a few more minutes to ensure they are heated through.

Serve the Swedish meatballs over cooked egg noodles, mashed potatoes, or rice. They are often garnished with lingonberry jam or cranberry sauce for a traditional touch.

Optionally, you can sprinkle some chopped fresh parsley over the dish for added color and flavor.