Prepare the Meatball Mixture : In a mixing bowl, combine panko breadcrumbs, milk, and heavy cream. Allow the mixture to soak for a few minutes until the breadcrumbs have absorbed the liquid. Add the egg, chopped garlic, salt, black pepper, white pepper, all-purpose seasoning, cooked onion, ground beef, and parsley to the breadcrumb mixture. Mix everything well until evenly combined.

Shape and Cook the Meatballs : Roll the mixture into 1-inch meatballs, using about a tablespoon of mixture per meatball. Heat 1 tbsp of butter and 3 tbsp of vegetable oil in a large skillet over medium heat. Add the meatballs in batches and cook until golden brown on all sides, about 6-8 minutes per batch.

Prepare the Creamy Sauce : In the same skillet, add 2 tbsp of butter and melt over medium heat. Gradually pour in the beef broth, stirring continuously to avoid lumps. Add the heavy cream, Worcestershire sauce, Dijon mustard, salt, and pepper, and bring the sauce to a gentle simmer. Add the cooked meatballs back into the skillet, coating them in the sauce. Let the meatballs simmer in the sauce for about 10 minutes until they’re warmed through and the sauce has thickened.

Serve : Garnish with fresh parsley and serve the Swedish meatballs over mashed potatoes, egg noodles, or rice, along with a side of lingonberry sauce.