Grate <quantity>1</quantity> onion

Transfer it to a bowl and add <quantity>600<unit>g</unit></quantity> of ground meat

Add <quantity>6<unit>tbsp</unit></quantity> of panko and <quantity>¼<unit>cup</unit></quantity> of heavy cream

Add <quantity>1</quantity> egg and <quantity>¾<unit>tsp</unit></quantity> of salt

Add <quantity>½<unit>tsp</unit></quantity> of black pepper and <quantity>¼<unit>tsp</unit></quantity> of allspice powder

Mix to combine all the ingredients

Divide into small, equal portions. Dampen your palms with water and roll up each portion

Drizzle a pan with vegetable oil and stir-fry the meatballs in batches over medium-high heat for 3-4m per batch until golden but still raw inside. Remove the meatballs with their juices and set aside

Lower the heat to medium and add <quantity>3<unit>tbsp</unit></quantity> of butter and <quantity>3<unit>tbsp</unit></quantity> of all-purpose flour to the same pan. Stir for 1m to cook the flour

Add <quantity>2<unit>cups</unit></quantity> of beef broth in 4 batches, stirring well between additions. Add <quantity>3<unit>tsp</unit></quantity> of soy sauce and simmer for 5m until smooth and creamy

Add the meatballs and their juices back to the pan. Turn the heat up to high and cook for 5m until the liquid thickens into a gravy. Stir occasionally

Add <quantity>½<unit>cup</unit></quantity> of heavy cream to the meatballs and cook for 2m to obtain a creamy sauce

Season the meatballs with black pepper to taste and garnish with chopped parsley. The Swedish meatballs with creamy sauce are ready

Enjoy with rice, purée, with pasta, or a nice piece of bread.