Easy Swedish Meatballs

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• 1 pound ground beef
  Ingredient note

  Source: 1 pound ground beef
• 1/4 cup breadcrumbs
  Ingredient note

  Source: 1/4 cup breadcrumbs
• 1 each small onion (very finely chopped)
  Ingredient note

  Source: 1 small onion (very finely chopped)
• 1 clove garlic (finely minced)
  Ingredient note

  Source: 1 clove garlic (finely minced)
• 1 teaspoon dried parsley
  Ingredient note

  Source: 1 teaspoon dried parsley
• 1/8 teaspoon ground nutmeg
  Ingredient note

  Source: 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
  Ingredient note

  Source: 1/8 teaspoon ground allspice
• ½ teaspoon + As Needed salt
  Ingredient note

  Source: ½ teaspoon salt; Source seasoning: salt and black pepper (to taste)
• As Needed + As Needed black pepper
  Ingredient note

  Source seasoning: black pepper (to taste); Source seasoning: salt and black pepper (to taste)
• 1 each large egg
  Ingredient note

  Source: 1 large egg
• 2 tablespoons milk
  Ingredient note

  Source: 1-2 tablespoons milk; upper source range endpoint used for shopping.
• 1 tablespoon oil
  Ingredient note

  Source: 1 tablespoon oil
• 3 tablespoons butter
  Ingredient note

  Source: 3 tablespoons butter
• 3 tablespoons flour (use 2 tablespoons if you prefer a thinner gravy)
  Ingredient note

  Source: 3 tablespoons flour (use 2 tablespoons if you prefer a thinner gravy)
• 1 1/2 cups beef broth
  Ingredient note

  Source: 1 1/2 cups beef broth
• 1 cup whole milk
  Ingredient note

  Source: 1 cup whole milk
• 1 teaspoon smooth Dijon mustard
  Ingredient note

  Source: 1 teaspoon smooth Dijon mustard
• 1 tablespoon grape jelly (OR lingonberry jam; or less, to taste)
  Ingredient note

  Source: 1 tablespoon grape jelly (OR lingonberry jam; or less, to taste)

1. Make the meatballs:Add all ingredients for the meatballs EXCEPT for the oil to a large bowl. Knead very well. I like doing this with a handheld mixer with the hook attachment - it's so much faster! Using about 2 teaspoons of meat mixture, roll into firm balls. (Freezing the meatballs for 5-10 minutes at this point helps them to keep their shape.)
2. Cook the meatballs:Heat the oil in a wide, deep skillet. Brown the meatballs on all sides, until well browned on all sides. This will take between 6-8 minutes. Remove the meatballs from the pan and set aside. If you prefer baking the meatballs, place them on a lined baking sheet and bake them at 425°F for 10-12 minutes or until browned and no longer pink in the middle.
3. Make the gravy:Bring the skillet back to medium heat. Melt the butter, then stir in the flour and cook, whisking constantly, until medium brown. Quickly pour in the beef broth while whisking constantly. Simmer until thickened, then whisk in the milk, mustard and jelly. Simmer gently over medium-low heat until creamy, about 1 minute. Season to taste.
4. Finish the dish:Place the meatballs back in the gravy and warm very gently until heated through. Serve immediately.