1. Prepare the Meatball Mixture

• Soak the Bread Crumbs: In a small bowl, combine the panko bread crumbs and milk. Let the mixture sit for 10 minutes, allowing the bread crumbs to absorb the milk.
• Sauté Onions and Garlic: In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Add the minced garlic and oregano, cooking for an additional 1-2 minutes.
• Mix Meatballs: In a large bowl, combine the ground beef with the sautéed onions, garlic, and oregano. Mix in the salt, pepper, and egg until the egg is fully incorporated. Add the soaked bread crumbs and mix well.

2. Form and Cook the Meatballs

• Shape Meatballs: Use a tablespoon or a scoop to form the meat mixture into evenly sized meatballs. This recipe makes approximately 20 meatballs.
• Brown the Meatballs: Reheat the skillet used for the onions and garlic, adding a bit more olive oil and butter if needed. Brown the meatballs on all sides over medium heat, carefully turning them to avoid breaking apart. Avoid overcrowding the skillet; cook in batches if necessary.
• Keep Warm: Transfer the browned meatballs to a baking sheet and keep them warm in the oven while you prepare the sauce.

3. Make the Sauce

• Prepare the Roux: In the same skillet, add 4 tbsp butter and let it melt. Whisk in the flour and cook until the mixture is golden brown.
• Add Broth and Cream: Slowly stir in the warmed beef broth, cooking at a temperature that maintains a slow bubble. Add the heavy cream, Worcestershire sauce, and Dijon mustard. Simmer until the sauce thickens slightly.
• Combine Meatballs and Sauce: Add the meatballs to the sauce, cover, and let them simmer on low heat for about 10 minutes.

4. Serve and Enjoy

• Serve: Serve the Swedish meatballs with broad noodles or mashed potatoes. The creamy sauce complements these sides perfectly, creating a comforting and satisfying meal.