A comfort food classic, I can eat Swedish meatballs and gravy any time, any place!
In a medium pan, melt butter over medium-low heat. Cook diced onions for about 7-8 minutes until translucent, but not carmelized.
Once onions are translucent, combine them with all other ingredients in a mixing bowl. You will probably want to do this by hand.
Grease a large baking sheet. Roll approximately golf-ball-sized meatballs and place evenly on the sheet. Refrigerate for at least an hour and preferrably overnight.
After letting the meatballs rest in the refrigerator, you can place the whole tray in the freezer. Rotate meatballs occasionally to keep them from sticking.
After they have frozen solid, they can be placed in a large freezer-safe bag and stored for 3-4 months!
Preheat oven to 425.
Line a cookie sheet with parchment paper and evenly place meatballs.
Bake for 20 minutes from refrigerated, or 25 minutes if frozen.
In the meantime, prepare the gravy. Melt butter in a medium pot. Whisk in flour and let cook until it doesn't smell like raw flour anymore, about 1 minute. Add beef broth and heavy cream and bring to a boil. Reduce heat and simmer until thickened.
Serve Swedish meatballs and gravy by themselves or over mashed potatoes!