Prepare the Meatballs:Finely mince the small onion using a food processor or by hand.In a large skillet over medium heat, melt the butter. Add the minced onion and a pinch of salt, sauté for about 5 minutes. Remove the skillet from heat and set it aside to cool.In a large mixing bowl, combine Panko bread crumbs, whole milk, ground beef, ground pork, egg, allspice, ground nutmeg, kosher salt, and freshly ground black pepper. Mix well to incorporate all the ingredients evenly.Using clean hands, scoop the meatball mixture with an ice cream scoop and shape it into meatballs on a baking tray.Preheat the oven to 425°F (220°C) and bake the meatballs for 25 minutes, or until they are golden brown.

Finely mince the small onion using a food processor or by hand.

In a large skillet over medium heat, melt the butter. Add the minced onion and a pinch of salt, sauté for about 5 minutes. Remove the skillet from heat and set it aside to cool.

In a large mixing bowl, combine Panko bread crumbs, whole milk, ground beef, ground pork, egg, allspice, ground nutmeg, kosher salt, and freshly ground black pepper. Mix well to incorporate all the ingredients evenly.

Using clean hands, scoop the meatball mixture with an ice cream scoop and shape it into meatballs on a baking tray.

Preheat the oven to 425°F (220°C) and bake the meatballs for 25 minutes, or until they are golden brown.

Prepare the Gravy:In the same skillet used for sautéing the onion, melt the butter over medium heat. Add all-purpose flour and cook it for about 30 seconds.Gradually add beef stock to the skillet, stirring continuously to avoid lumps. Adjust the salt and pepper to taste.Bring the gravy to a boil, then reduce heat to simmer.

In the same skillet used for sautéing the onion, melt the butter over medium heat. Add all-purpose flour and cook it for about 30 seconds.

Gradually add beef stock to the skillet, stirring continuously to avoid lumps. Adjust the salt and pepper to taste.

Bring the gravy to a boil, then reduce heat to simmer.

Simmer the Meatballs in Gravy:Once the meatballs are cooked, transfer them to the simmering gravy and let them cook for 5 minutes to allow the flavors to blend and the gravy to thicken.Add the sour cream and mix it with the gravy until fully incorporated.Ensure the internal temperature of the meatballs reaches 165°F (74°C).

Once the meatballs are cooked, transfer them to the simmering gravy and let them cook for 5 minutes to allow the flavors to blend and the gravy to thicken.

Add the sour cream and mix it with the gravy until fully incorporated.

Ensure the internal temperature of the meatballs reaches 165°F (74°C).

Garnish and Serve:Garnish the Swedish meatballs with freshly chopped parsley.Serve with mashed potatoes or egg noodles and lingonberry jam for an authentic Swedish touch.

Garnish the Swedish meatballs with freshly chopped parsley.

Serve with mashed potatoes or egg noodles and lingonberry jam for an authentic Swedish touch.