These perfectly seasoned Swedish Meatballs with Gravy are made with ground beef and lamb, spices and fresh herbs. The rich, creamy, savory gravy is amazing poured on top and served over mashed potatoes, noodles or rice.
In a small bowl add the breadcrumbs and milk. Toss to absorb and set aside.
Add the ground beef and lamb (See Note 1) to a large bowl. Add the egg, breadcrumb mixture, salt, pepper, allspice, nutmeg and half of the chopped parsley and dill. Mix together by hand until incorporated completely.
Use a 2-inch scoop or a heaping tablespoon and roll into small balls. Makes 32 meatballs depending on size rolled. Set aside.
In a large frying pan add the olive oil and over medium heat sauté meatballs, shaking and turning until brown on all sides and cooked throughout. Transfer to a plate, cover with foil and set aside.
In same skillet add the butter and over medium heat sauté the shallot/onion for 3 minutes or until soft. Whisk in the flour and cook for a minute more. Stir in the sherry, Worcestershire sauce, salt, broth, cream and sour cream. Bring to a boil, reduce heat to low and cook for several minutes until thickened. Add remaining parsley and dill. Stir to incorporate, season to taste.
Place meatballs in skillet, tossing to coat with sauce and simmer for 1-2 minutes. Serve over mashed potatoes, noodles, rice or French fries.
Feel free to substitute the ground lamb for ground pork or beef.