Step 1: Prepare the Aromatics
Peel and finely chop the onion and garlic.
Heat ½ tablespoon oil in a small frying pan over medium heat.
Cook the onion and garlic for 6–8 minutes until softened and lightly golden.
Remove from the heat and allow to cool slightly.
Step 2: Make the Meatball Mixture
In a large mixing bowl, combine the cooked onion and garlic, pork mince, beef mince, panko breadcrumbs, egg, milk, sea salt, nutmeg, and black pepper.
Gently mix with your hands until evenly combined.
Avoid overworking the mixture to keep the meatballs tender.
Step 3: Shape the Meatballs
Lightly wet your hands.
Roll the mixture into small meatballs, slightly smaller than average size.
You should have approximately 44 meatballs.
Place on a tray while preparing to cook.
Step 4: Brown the Meatballs
Heat enough oil to lightly coat the bottom of a large frying pan over medium-high heat.
Once shimmering, fry the meatballs in batches.
Turn frequently to brown all sides evenly.
Cook until golden and just cooked through.
Transfer to a paper towel-lined plate and repeat with the remaining meatballs.
Step 5: Make the Swedish Gravy
Carefully pour off excess oil from the pan, leaving any browned bits behind.
Add the butter and melt over medium heat until foamy.
Whisk in the flour and cook for about 2 minutes, stirring constantly, until lightly browned and nutty.
Gradually whisk in the stock until smooth.
Add Worcestershire sauce and season with salt and pepper to taste.
Continue whisking until the gravy thickens.
Step 6: Finish the Dish
Return the meatballs to the gravy.
Stir gently until fully coated.
Simmer for about 5 minutes until heated through.
Stir in the cream, if using.
Add a splash of stock, milk, or water if a thinner sauce is desired.
Taste and adjust seasoning as needed.
Step 7: Serve
Spoon the meatballs and gravy over creamy mashed potatoes.
Serve with green peas and a generous dollop of lingonberry jam.
Enjoy immediately.