Swedish Meatballs with Creamy Gravy

Instructions:

1. In a small bowl, combine the panko breadcrumbs and whole milk; let it sit for 5 minutes until it forms a thick paste.
2. In a large mixing bowl, combine the ground beef, the soaked breadcrumbs, beaten egg, minced onion, allspice, nutmeg, salt, and ground black pepper. Gently mix with your hands until just combined; do not overwork the meat.
3. Roll the mixture into 1-inch balls. Heat a large skillet over medium-high heat with 1 tbsp vegetable oil. Add the meatballs in batches, searing until they are dark golden on all sides. Remove the meatballs from the pan and set them aside on a plate.
4. In the same skillet, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes until it smells nutty and turns a light brown.
5. Slowly pour in the beef broth while whisking constantly to eliminate lumps. Stir in the heavy cream, Worcestershire sauce, and Dijon mustard.
6. Return the meatballs to the skillet. Lower the heat to medium-low and simmer gently for 8-10 minutes until the sauce thickens into a glossy coating and the meatballs reach an internal temperature of 160°F (71°C).