Now that we have everything ready, let’s dive into the step-by-step instructions for making these delectable Swedish meatballs:

Combine the ground beef and pork with all the other meatball ingredients (except for the olive oil) in a large bowl. Mix by hand until well combined.
Shape the mixture into 1 1/2-inch balls using a cookie scoop or your hands. Place the meatballs on a platter and refrigerate for 30 minutes.
In a large non-stick skillet, warm the olive oil over medium-high heat. Cook the meatballs in two batches until browned on all sides and cooked through (approximately 5-6 minutes). Repeat with the remaining meatballs. Transfer to a plate and cover with foil.
In the same skillet, add the butter and melt it. Whisk in the flour, stirring to combine, and cook for about 1 minute until no lumps remain and the flour just begins to brown.
Slowly whisk in the beef broth and then the heavy cream. Add the soy sauce and mustard, whisking to combine. Bring the mixture to a simmer, then reduce the heat to a gentle simmer and let the sauce thicken, stirring constantly for 1 to 2 minutes. Season with salt and pepper to taste.
Add the meatballs back to the skillet and simmer for another 3 minutes to finish cooking and warm through.
Serve the Swedish meatballs over garlic mashed potatoes, drizzled with the creamy sauce. Sprinkle with freshly chopped parsley for an extra burst of flavor. Enjoy!
Recipe Tips and Variations:
For a time-saving tip, you can prepare the meatballs in advance and freeze them. Simply thaw and cook as instructed when ready to serve.
Experiment with different herbs and spices to customize the flavor of your meatballs. Add a pinch of nutmeg or cardamom for an aromatic twist.
If you prefer a lighter sauce, you can substitute sour cream for the heavy cream in the recipe.
For a gluten-free option, use gluten-free breadcrumbs instead of Panko breadcrumbs.