Wagyu Beef Swedish Meatballs | Rich & Savory Comfort Food | SRF

In a large bowl, gently mix the ground beef, parsley, grated onion, garlic, allspice, 1/2 teaspoon nutmeg, salt, pepper, panko, and eggs until just combined. Form into 1-inch meatballs and place on a baking sheet.
Heat olive oil in a large skillet over medium-high heat. Add the meatballs, browning them on all sides. Remove from the pan and set aside.
Drain excess oil if needed, then reduce heat to medium. Add butter and flour, whisking continuously for about 1 minute to form a roux.
Slowly whisk in the beef stock, ensuring no clumps form. Stir in the remaining 1/4 teaspoon nutmeg, Dijon mustard, salt, and pepper. Simmer for 3-4 minutes until the sauce thickens
Stir in the heavy cream and return the meatballs to the skillet, coating them in the sauce. Cover and simmer over low heat for 10 minutes until fully cooked.
Serve hot meatballs over mashed potatoes, egg noodles, or rice, with a dollop of lingonberry sauce for a perfect sweet-savory balance.

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