These meatballs turned out really good! They were fast and easy. From start to finish was about 40 minutes, but I already had the onion and parsley cut, so I would say normally would be 45 minutes or so. This recipe came from here: https://therecipecritic.com/2016/08/the-best-swedish-meatballs/.
Start by finely dicing about 1/4 onion (you need 1/4 C total), and finely chopping 1 tbsp worth of Parsley (I just did a hand full from the bunch and then used the left over to top it after).
Rinse your rice, then put it in the rice cooker either the appropriate amount of water. Start the rice.
Then mix together with your hands 1 lb ground beef, 1/4 C Pablo bread crumbs, 1 tbsp parsley, 1/4 tsp ground allspice, 1/4 tsp ground nutmeg, 1/4 C diced onion, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4-1/2 tsp pepper, and 1 egg. Once it’s well combined, roll into either 12 large balls, or 20 small balls (we did 21 small ones, close enough). Once they are all rolled, heat a large skillet over medium high heat. Add 1 tbsp butter and 1 tbsp olive oil. Once melted roll it around the pan till mixed, then add the meatballs. Remember to turn them as they brown so that they cook on all sides and get cooked through to the center without getting dry.
While those are cooking, grab 2 C beef broth, butter, flour, heavy cream, Worcestershire sauce, Dijon mustard, and salt and pepper. Once the meatballs are cooked on all sides, place them on a platter and cover with foil while you cook the sauce.
Add 4 tbsp butter and 3 tbsp flour to the pan, and whisk to combine. Once the flour is a little browned, slowly stir in 2 C beef broth, then pour 1 C heavy cream into the same cup you used for the broth and add that to the broth. Whisk to combine. Add 1 tbsp Worcestershire sauce and 1 tsp Dijon mustard. Whisk to combine. Bring to a simmer till it thickens then add salt and pepper to taste.
Put the meatballs back into the pan with the sauce and turn them to coat well. Let simmer for a minute or so while the rice finishes.
Once done, serve up the rice as a bed for the meatballs and spoon some extra sauce over it all, then garnish with extra chopped parsley. Serve it up and enjoy!