Classic Swedish Meatballs

Saute the onion and garlic. In a large skillet over medium heat, add the butter. Once melted, add in the onion and garlic and saute until soft and translucent (about 3-4 minutes) then turn off the heat and transfer to a plate to cool down.
Make the meatballs. In a big bowl, add the beef, pork, sautéed onion and garlic, breadcrumbs, egg, nutmeg, allspice, salt, and pepper. Mix until combined and shape into 1¼ inches (about 2.5 cm) meatballs and place onto a large plate or baking dish that fits in your refrigerator.
Chill the meatballs. Cover with plastic wrap and refrigerate for just 15 minutes or up to overnight. When ready to serve, follow step 4.
Cook the meatballs. In a large skillet over medium-high heat, melt the butter. Once melted, add the meatballs and cook until all sides are evenly browned (about 1 minute per side) then remove from the skillet and set aside. The meatballs will keep cooking in the gravy.
Make the cream gravy. In the same skillet over medium heat, melt the butter. Once melted, mix in the flour and cook until the butter and flour form a golden paste (about 2 minutes). Pour in the beef broth and bring to a simmer while mixing, the broth will start to thicken, then mix in the cream, dijon, Worcestershire, salt and pepper. Once simmering again, add the meatballs back into the skillet and simmer for 5-6 minutes or until cooked through. Serve with mashed potatoes or egg noodles!