Chef John's Swedish Meatballs

Melt 2 tablespoons butter in a large skillet over medium heat.

Cook and stir onion and 1 1/2 teaspoons salt in butter until onion begins to turn translucent, about 6 minutes.

Transfer onion mixture to a large bowl.

Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne pepper to the breadcrumb mixture; stir to combine.

Mix beef and pork into the bread crumb mixture.

Cover with plastic wrap and refrigerate for 1 hour.

Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes.

Slowly whisk beef broth into butter mixture.

Increase heat to medium-high, whisk cream into mixture and bring to a simmer.

Stir sugar and Worcestershire sauce into gravy.

Simmer until slightly thickened, 6 to 7 minutes.

Season with salt and black pepper.

Remove from heat and set aside.

Preheat oven to 425 degrees F (220 degrees C).

Line a baking sheet with aluminum foil and lightly coat foil with cooking spray.

Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture.

Place meatballs on the prepared baking sheet.

Bake in the preheated oven until browned, about 20 minutes.

An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.