• Soak Breadcrumbs and Prepare Meat Mixture: In a large mixing bowl, combine the ground beef (or a mixture of ground beef and ground pork), minced onion, breadcrumbs, egg, salt, black pepper, ground allspice, and milk. Thoroughly mix all the ingredients until they are well combined.

  (NOTE: While the traditional method is to mix the breadcrumbs and milk separately and let it sit for 10 minutes, I prefer to mix all the ingredients together at once and let it rest as it makes rolling the meatballs easier.)
  
• Let the Mixture Rest: Allow the meat mixture to rest for 10 minutes. This resting period will help the breadcrumbs absorb the moisture and make it easier to roll the meatballs.
  
• Shape Meatballs: With clean hands, shape the meat mixture into small, evenly-sized meatballs, about 1 inch in diameter. It's a good idea to wet your hands in between shaping each meatball. Wetting your hands prevents the mixture from sticking to your skin, making it easier to handle and shape the meatballs. You should get approximately 30-35 meatballs from this mixture.
  
• Pre-Bake Meatballs: Preheat your oven to 350°F (175°C). Place the meatballs on a baking sheet lined with parchment paper and bake them in the preheated oven for 10 minutes. This step helps the meatballs hold their shape.
• Cook Meatballs: Heat a large skillet over medium-high heat and add butter or oil. Once the butter has melted or the oil is hot, add the meatballs to the skillet. Cook the meatballs in batches if necessary to avoid overcrowding. Roll the meatballs around in the pan occasionally to ensure they cook evenly. Cook for about 10-12 minutes or until they are browned on all sides and cooked through. Transfer the cooked meatballs to a plate and cover with foil to keep warm.

Instruction for the Gravy

• In the same skillet, add two tablespoons of all-purpose flour and whisk it into the pan drippings over medium heat for 1-2 minutes to eliminate the unpleasant raw flour taste.
• Gradually pour in the beef or vegetable broth, whisking constantly to create a smooth gravy. Allow the gravy to simmer for a few minutes to thicken. Reduce the heat and stir in the heavy cream and soy sauce.
• Season with salt, pepper and curry (optional) to taste. Simmer for an additional 2-3 minutes until the gravy is thick and creamy.
• Serve: Arrange the Swedish meatballs on a plate, drizzle the creamy gravy over them, and garnish with fresh parsley if desired. Serve hot alongside lingonberry sauce and creamy mashed potatoes, and quick-pickled cucumbers.