Swedish Meatballs

3 slices white bread
1/4 cup milk
1 T. Butter
3 T Olive Oil
1/2 c. chopped onion
1 t kosher salt
1 lb. ground beef
1 lb. ground pork
1 egg
1/2 t. black pepper
1/4 t. ground allspice
1/4 t. nutmeg

Roughly break bread apart and pour milk on top in Mixing bowl. Let sit while in frying pan place 1 T butter with 1/2 c. chopped onion. Cook until slightly browned. Place in mixing bowl with milk/bread mixture. Add remaining ingredients and mix until well mixed...about 1 minute.

I use a melon scoop to make about 1 inch sized meatballs. Place meatballs into hot olive oil using the same pan used and with remaining onion scraps inside and cook about 7 minutes until nicely and evenly browned. This takes two batches in large skillet.

Gravy
4 T. Flour
3 c. beef broth
1/2 c. heavy cream or whole milk
1/2 t. accent

Remove meatballs to casserole or preferred dish. Add about 4 T. flour to skillet. If skillet does not have enough oil to make roux, add small amounts (1 t. of oil or butter, clarified if counting calories) until a roux forms. Add about 3 c. of beef broth, 1/2 c. heavy cream or whole milk and 1/2 t. accent (you may substitute 1/2 t. salt or even garlic salt) to roux and cook until thickened, then turn down slightly (cook additional 2 minutes to remove flour taste from gravy.)