Finnish Meatball Stew

Combine ground beef, bread crumbs, finely chopped onion, beaten egg, heavy cream, salt, and allspice in a bowl using your hands until the ingredients are thoroughly incorporated. Shape the mixture into rounded balls, approximately the size of a golf ball.

Heat butter in a large skillet over medium heat. Cook around half of the meatballs in melted butter, turning them frequently until they are evenly browned on all sides, taking around 5 to 7 minutes; transfer them to a plate and repeat the process with the remaining meatballs, making sure to keep the pan's juices in the skillet once all the meatballs are cooked.

Sprinkle flour into the remaining pan drippings; cook the flour in the pan drippings until it turns a light brown color, taking about 2 to 3 minutes. Gradually pour milk into the pan while whisking vigorously; add heavy cream to the mixture and stir until it's smooth. If you're not skilled at making gravy, don't worry - you can strain the lumps and pour the gravy through a fine-mesh strainer. Return all the meatballs to the skillet; stir them gently until they're fully coated with the gravy. Bring the mixture to a gentle simmer and cook until the meatballs are cooked through, taking around 15 to 20 minutes.