Traditional Swedish meatballs served in a creamy gravy, perfect over mashed potatoes or noodles.

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In a large bowl, combine breadcrumbs and milk. Let sit for 5 minutes until absorbed.
Add ground beef, ground pork, chopped onion, egg, allspice, nutmeg, salt, and pepper. Mix until just combined.
Shape mixture into small meatballs, about 1 inch in diameter.
In a large skillet over medium heat, melt 1 tablespoon of butter and cook meatballs in batches until browned on all sides and cooked through. Remove and set aside.
In the same skillet, add remaining butter and stir in flour to make a roux. Cook for 1 minute.
Gradually whisk in beef broth until smooth. Simmer for 5 minutes until thickened.
Add heavy cream and Worcestershire sauce. Simmer for another 2–3 minutes.
Return meatballs to the skillet and coat with the sauce. Cook for an additional 5 minutes.
Garnish with chopped parsley and serve warm.