Classic Swedish Meatballs with Creamy Gravy

1. Soak Bread

Whisk together the large egg and 1/4 cup of heavy cream in a medium bowl. Stir in the torn bread pieces and set aside to soak.

2. Mix Pork and Spices

In a stand mixer fitted with a paddle attachment, combine the ground pork, grated onion, freshly grated nutmeg, ground allspice, ground black pepper, 1 teaspoon of brown sugar, table salt, and baking powder. Beat on high speed for about 2 minutes until smooth and pale.

3. Combine with Bread Mixture

Mash the soaked bread mixture with a fork until well combined. Add to the pork mixture in the stand mixer and beat on medium speed until smooth, about 1 minute. Add the ground beef and mix on medium-low speed for about 30 seconds until well combined.

4. Shape Meatballs

Moisten your hands and shape the meat mixture into 1-inch meatballs. You should have about 25-30 meatballs.

5. Fry Meatballs

In a 10-inch straight-sided sauté pan, heat vegetable oil over medium-high heat until it reaches 350 degrees F. Fry the meatballs in a single layer, flipping once, until lightly browned and cooked through, about 7-10 minutes. Transfer to a paper towel-lined plate to drain.

6. Make Gravy

Pour off excess oil from the pan, leaving browned bits. Add unsalted butter and melt over medium heat. Stir in unbleached all-purpose flour and cook for about 30 seconds until light brown. Gradually whisk in low-sodium chicken broth and add the remaining teaspoon of brown sugar. Bring to a simmer and cook until slightly reduced, about 5 minutes. Stir in remaining 1/2 cup of heavy cream and return to a simmer.

7. Simmer Meatballs in Gravy

Add meatballs back into the pan with the sauce and simmer for about 5 minutes until the sauce thickens and meatballs are heated through. Stir in lemon juice and season with salt and ground black pepper to taste.