Perfect Baked Swedish Meatballs with Creamy Gravy

Heat your oven to 400 F (204 C) and line a baking sheet with parchment paper for easy cleanup. In a small skillet, heat the olive oil over medium heat and add the finely chopped sweet onion. Saute the onion for exactly 2 minutes until it becomes translucent, then remove it from the heat and let it cool slightly.

In a large mixing bowl, combine the cooled sweet onion, ground pork, panko breadcrumbs, egg, and chopped fresh parsley. Add the ground cardamom, ground nutmeg, ground allspice, garlic powder, salt, and black pepper. Mix everything gently with your hands just until combined without compacting the meat, then shape the mixture into uniform medium balls.

Arrange the shaped meatballs on the prepared baking sheet, leaving a little space between each one to allow the hot air to circulate. Bake them in the preheated oven for 20 minutes, or until the centers reach a safe internal temperature of 160 F (71 C). Remove the pan from the oven and set the meatballs aside while you prepare the gravy.

While the meatballs bake, melt the butter in a large skillet over medium-high heat. Whisk in the all-purpose flour and cook until lightly browned, making sure the roux does not scorch. Gradually whisk in the beef broth to prevent lumps from forming, followed by the heavy cream, Worcestershire sauce, and Dijon mustard.

Bring the sauce to a gentle boil, then immediately reduce the heat to a simmer so the gravy can thicken properly. Taste the sauce and adjust the seasoning with salt and black pepper as needed. Add the baked meatballs directly into the skillet, simmering for a few minutes while spooning the creamy sauce over them until completely heated through.