Swedish meatballs

In a large bowl, combine breadcrumbs, milk, cream, egg, garlic, salt, pepper, and spices. Let sit for 10 minutes to allow the breadcrumbs to soak.

Once the breadcrumbs have soaked, add the onion, meat, and parsley. Mix thoroughly with your hands. Shape the mixture into approximately 24 small meatballs or 16 larger ones.

In a skillet over medium heat, melt 1 tablespoon of oil and add 2 teaspoons of oil. Fry the meatballs on all sides until golden brown. Transfer them to a warm platter and cover with foil.

In the same skillet used for the meatballs, add 70 g of butter and melt it. Add flour, and cook, stirring, until it turns brown. Add broth, cream, soy sauce, and Dijon mustard. Bring the mixture to a boil, season with salt and pepper to taste. Stir well and simmer the sauce until it thickens.