Swedish Meatballs with Sherry Sauce

Begin by heating butter in a cooking vessel over an intermediate temperature; cook and stir the sliced onion in the melted butter until it reaches a tender state, taking anywhere from 5 to 10 minutes.

Next, place bread cubes in a container; pour half a cup of evaporated milk over the bread cubes. Allow the bread cubes to absorb the milk for a short while.

Combine ground beef, ground pork, cooked onion, bread cube mixture, eggs, Worcestershire sauce, parsley, nutmeg, allspice, salt, lemon pepper, and ground black pepper in a large mixing bowl. Form the mixture into small, spherical-shaped meatballs.

Heat olive oil in the same cooking vessel used for the onion over a high temperature; cook the meatballs in the hot oil, turning them occasionally with utensils, until all sides are nicely browned, taking 10 to 15 minutes. Add beef stock and simmer until the meatballs are cooked through, taking an additional 15 to 20 minutes. Transfer the meatballs to a serving dish, reserving the liquid in the cooking vessel.

Remove one cup of beef stock from the cooking vessel; whisk flour into the liquid until it becomes smooth and free of lumps. Pour the flour mixture back into the cooking vessel, whisking until it is well combined. Gradually add the remaining evaporated milk and sherry to the beef stock mixture, whisking occasionally. Simmer, stirring every now and then, until the gravy is warmed and smooth, taking 5 to 10 minutes. Pour the warm gravy over the meatballs to serve.