Creamy Swedish Meatballs

Method

1. 1

   Mix both turkeys, panko, egg, grated onion, allspice, nutmeg, and salt until just combined, then roll into 20 meatballs with wet hands.

   💡 Tip: Light hands. Compacted meatballs turn dense in the gravy.
2. 2

   Brown the meatballs in a large nonstick pan over medium-high, turning, 6 to 8 minutes. They do not need to be cooked through yet. Remove.

3. 3

   Melt the butter in the same pan, stir in the flour for 1 minute, then whisk in the broth gradually until smooth.

4. 4

   Add the Worcestershire and Dijon and simmer 2 to 3 minutes until the gravy coats a spoon.

5. 5

   Whisk in the cream cheese off the boil until silky, then return the meatballs and simmer gently 6 to 8 minutes until cooked through.

   💡 Tip: Gentle simmer. A hard boil can split the gravy and toughen the meatballs.
6. 6

   Finish with parsley and plenty of black pepper.