In a large bowl, combine the mixed mince, finely chopped onion, egg, breadcrumbs (or flour), milk (or cream), salt, and pepper.
Mix gently until just combined. Avoid overmixing.
Lightly wet your hands and roll the mixture into small balls, about 3-4 cm in diameter.
Melt the butter in a large frying pan over medium heat.
Add the meatballs to the pan in batches, cooking until browned on all sides and cooked through, about 8-10 minutes per batch. Remove cooked meatballs and set aside.
In the same pan (add a little more butter if needed), whisk in the 2 tbsp flour, scraping up any browned bits from the bottom.
Gradually whisk in the beef or vegetable broth until smooth.
Bring the sauce to a simmer, then stir in the cream (or milk), soy sauce, and jam. If using, add the optional nutmeg now.
Return the cooked meatballs to the pan and let them simmer in the sauce for 5-7 minutes to heat through and absorb the flavors.
Serve hot, garnished with optional fresh parsley if desired.
💡 Pro Tips for Meatball Mastery: 🥄 Don't overmix your meatball mixture – it can make them tough! Mix just until combined. 🔥 Get a nice sear on your meatballs before adding the sauce; it builds flavor! ✨ If your sauce is too thick, add a splash more broth or water. If it's too thin, mix a little flour or cornstarch with water and whisk it in. 💪 Serve with mashed potatoes or boiled potatoes for the full Swedish experience, or keep it light with some rice!
