The Best Swedish Meatballs

For the meatballs: Position an oven rack in the top third of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment.

Put the bread in a small bowl and pour over the milk. Let soak until softened, 2 to 3 minutes. Squeeze out excess milk, then put the squeezed bread in a large bowl and add the beef, pork, salt, allspice, nutmeg, egg, onion and several grinds of pepper.

Scoop heaping tablespoons of the mixture and roll into balls about 1 inch in diameter. (You should have about 36 meatballs.) Arrange on the prepared baking sheet. Bake on the top rack until cooked through and golden brown, 15 to 17 minutes.

For the sauce: Meanwhile, melt the butter in a large skillet over medium heat. Add the thyme and let sizzle for a few seconds, then sprinkle in the flour and stir to make a paste. Cook, stirring, until the paste darkens a shade or two, about 2 minutes. Whisk in the beef broth and cream and bring to a vigorous simmer. Simmer until slightly thickened, 3 to 4 minutes. Whisk in the Dijon, Worcestershire, salt and several grinds of pepper. Keep warm until serving.

When the meatballs are done, return the sauce to a simmer and add the meatballs. Stir to coat them in the sauce. Simmer just to blend the flavors, 1 to 2 minutes. Stir in the parsley and serve with lingonberry preserves.