I dearly love my cast iron skillet.

For the meatballs:

1 tbsp. butter

Medium sweet onion, diced

1 tsp. Kosher salt

 1 to 1-1/2 lbs. 80/20 ground beef

2 tbsp. dried parsley

1 tsp. garlic powder

1/2 tsp. paprika

1 tbsp. Worcestershire Sauce

1 tsp. black pepper

1/4 cup unseasoned breadcrumbs

1 egg, beaten

Heat a cast iron skillet over medium heat. Melt butter, then add onion and saute until caramelized. Combine the rest of the ingredients and the cooked onion in a bowl and roll into meatballs the size of a golf ball. Brown on all sides in the pan, then place the pan in the oven on 350 for 20-25 minutes. Transfer the meatballs into a bowl and set the pan back on medium heat.

For the Sauce:

1/8-1/4 cup flour

1-1/2 to 2 cups chicken broth

1/2 cup heavy cream

Whisk the flour into the beef fat until a paste forms. Add the chicken stock a little at a time and whisk until smooth each time until it reaches the consistency of a thick broth. Whisk in the heavy cream and reduce until the consistency of a gravy. Place the meatballs back in the pan and turn to coat. Serve over mashed potatoes or egg noodles.

Swedish-Ish Meatballs