In a large mixing bowl, combine the ground beef, ground pork, chopped onion, breadcrumbs, milk, egg, salt, pepper, allspice, and nutmeg. Mix until well combined.
1 lbs ground beef, 1/2 lbs ground pork, 1 small onion, 1/2 cup breadcrumbs, 1/4 cup milk, 1 large egg, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp ground allspice, 1/4 tsp ground nutmeg
Dampen your hands, to prevent the mixture from sticking and shape the mixture into small meatballs, about 1 inch in diameter. (if you want larger ones then go for it. There is no fixed size, just allow for extra time to cook through).
Heat 2 tablespoons of butter or oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the skillet. Cook until browned on all sides and cooked through, about 8-10 minutes. Transfer the cooked meatballs to a plate and cover to keep warm.
2 tbsp unsalted butter
Place a pan of salted water over a high heat and bring to a boil. Once boiling, add the pasta and cook according to the packet instructions.
10 oz pasta
In the same skillet, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden brown, stirring constantly.
2 tbsp butter, 2 tbsp all-purpose flour
Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
2 cups beef broth
Stir in the heavy cream and continue to simmer for another 2-3 minutes. Season with salt and pepper to taste.
1/2 cup heavy cream, salt, ground black pepper
Return the meatballs to the skillet and simmer for a few minutes to heat through.
Drain the cooked pasta reserving a cup of pasta water (to thin the sauce if required).
Serve the Swedish meatballs hot, drizzled with the sauce on a bowl of pasta. You can also serve them with lingonberry jam on the side for a traditional touch. Garnish with chopped parsley if desired.