Mum's Swedish Meatballs Recipe

Melt butter in a skillet over medium heat; cook and stir onion in the melted butter until tender 5 to 10 minutes.

Place bread cubes in a bowl; pour 1/2 cup evaporated milk over bread cubes. Set aside until bread cubes absorb milk.

Mix ground beef ground pork cooked onion bread cube mixture eggs Worcestershire sauce parsley nutmeg allspice salt lemon pepper and ground black pepper together in a large bowl. Form mixture into golf ball-sized meatballs.

Heat olive oil in the same skillet used for onion over medium-high heat; cook meatballs in the hot oil turning with tongs until all sides are browned 10 to 15 minutes. Pour in beef stock and simmer until meatballs are cooked through 15 to 20 minutes. Transfer meatballs to a serving bowl reserving liquid in the skillet.

Remove 1 cup beef stock from skillet; whisk flour into the 1 cup stock until smooth. Pour flour mixture back into skillet whisking until mixture is smooth. Gradually whisk remaining evaporated milk and sherry into beef stock mixture. Simmer stirring occasionally until gravy is warmed and smooth 5 to 10 minutes. Pour gravy over meatballs to serve.