Make The Panade. In a large bowl, combine gluten-free bread crumbs, eggs, garlic, 2 teaspoons salt, 1/2 teaspoon pepper, and 1/2 teaspoon allspice. Mix well to combine, then set aside about 5 minutes to soak.

Mix Up The Meatballs. Add ground pork and ground beef to the panade mixture and gently stir with a fork or your hands until just blended. Try not to overwork the mixture.

Scoop & Roll Meatballs. Use a medium cookie scoop to measure 1 1/2 Tablespoon size meatballs and roll each smooth with your hands. (I can usually get about 35 meatballs.) Place on a baking tray or plate, while you heat the oil.

Brown Meatballs. In a large 12-inch skillet with high sides (or a Dutch oven if you don't have a large enough skillet!), heat 1 Tablespoon olive oil over medium heat. Add about half of the meatballs and cook undisturbed 3-5 minutes or until well browned on the bottom. Flip each meatball and cook on the other side another 3-4 minutes until well browned. Remove browned meatballs to a clean plate and set aside. Add the other 1 Tablespoon olive oil to the pan and repeat this process with the second half of the meatballs. Drain any excess fat from the pan (but don't worry about any browned bits! We actually want those, to help flavor our sauce!)

Make Roux. Add butter to the pan and melt over medium heat. Sprinkle gluten-free flour over the melted butter and cook 1-2 minutes, to toast slightly, doing your best to scrape up any browned bits from the bottom of the pan.  

Whisk Gravy. Add beef broth, and whisk in Worcestershire sauce, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon allspice. (Add Dijon mustard here, if using). Whisk over medium heat 3-5 minutes, until the mixture is smooth and slightly thickened.

Simmer Meatballs. Add all the browned meatballs to the gravy in a single layer and simmer over medium heat 10-12 minutes (without stirring), or until meatballs are cooked through (the interior should register at least 145 degrees F. on an instant read thermometer).

Finish Sauce. Add sour cream or heavy cream and gently stir through until evenly blended. Garnish with fresh parsley (and another sprinkle of black pepper, if you like!)

Serve & Store. Enjoy warm over mashed potatoes, with a dollop of lingonberry jam, if you like! Store leftover Swedish meatballs in an airtight container in the fridge 2-3 days.