Swedish Meatballs with Gravy

n a large mixing bowl, combine all meatball ingredients. Mix well with a spoon or fork. (We found that the most effective way is to use your hands.) Grab a small amount (about 2 tablespoons) of the meat mixture at a time, shape into meatballs, and place on a large plate or platter.

Preheat oven to 425˚F.

Melt butter in a large nonstick skillet over medium-high heat. Gently place the meatballs in the skillet, making sure meatballs are not touching each other. (Do it in batches.) Brown all sides until the surface of the meatballs is no longer pink, about 5 minutes per batch. Transfer to a baking sheet lined with foil, leaving the meatball drippings in the skillet. Bake the meatballs for 10-15 minutes until they are thoroughly cooked through.

Meanwhile, make the gravy. Add 1 cup beef broth in the skillet. Let it simmer for 5 minutes while scraping off any bits from the bottom of the skillet with a spatula. Add the other cup of beef broth.

In a small bowl, mix the cornstarch with 2 tablespoon cold water until smooth. Whisk into the skillet, stirring constantly until the gravy is thickened slightly, about 3-5 minutes. Add the cream and season with garlic powder, salt and pepper.

Once the meatballs are done, transfer to a serving plate and pour the hot gravy over the meatballs. Sprinkle with parsley, serve over rice or noodles.