This is a recipe from Food Network Magazine where they copy a recipe from a restaurant. This is for Ikea's Swedish Meatballs. My daughter and I always loved their meatballs so much that we were known to go there just for lunch-no shopping involved. I made a couple of tiny changes to the recipe but not nearly enough to make it my own. However, the sauce recipe is doubled because, I don't know about you, but I love a lot of gravy. Serve the meatballs over egg noodles with lingonberry preserves on the side (if you can find it).
Melt the butter in a skillet over medium heat. Add the onion, garlic, salt, pepper and allspice. Cook until onions and garlic are soft, about 5 minutes. Add the milk and worcestershire sauce and bring to a simmer. Turn off the heat.
Put breadcrumbs in a large bowl. Pour the onion/garlic mixture over breadcrumbs and mix well. Add beef, pork and eggs to the bowl and mix until well combined.
Roll the meat into 1" balls and place on a greased baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour.
Preheat your oven to 400°. Bake the meatballs for about 20 minutes.
Meanwhile, make the gravy. Melt butter in a large skillet over medium heat. Add flour and cook, whisking until smooth, about 1 minute. Whisk in beef broth, worcestershire and allspice. Bring to a simmer. Add cream and stir. Add meatballs. Reduce heat and simmer until the gravy thickens, about 10 minutes. Season to taste with salt and pepper. Transfer to serving bowl and sprinkle with parsley. Serve over egg noodles.