Let’s kick things off by preparing the meatballs. In a mixing bowl, combine the ground pork shoulder and ground chuck beef. Feel free to get your hands in there—there's something almost therapeutic about mixing meat with spices. Add the finely minced onion, panko crumbs, salt, pepper, allspice, nutmeg, garlic powder, parsley, soy sauce, and the egg. Mix until everything is well incorporated. The soy sauce adds a surprising depth, enhancing the flavor profile beautifully.

Next, shape the meat mixture into small meatballs—about the size of a golf ball. This allows them to cook evenly. Once formed, heat olive oil in a large skillet over medium heat. Drop the meatballs into the hot skillet, making sure not to crowd them.

Brown the meatballs on all sides, roughly 8–10 minutes. Cooking them in batches may work better if your skillet is small. Remove them and set aside, letting them rest while we transition to the sauce.

In the same skillet, melt the unsalted butter over medium heat. Add the flour, stirring to create a roux. Cook for about 1–2 minutes until it turns a light brown. This roux forms the base of your sauce.

Gradually whisk in the beef stock, ensuring there are no lumps. As it thickens, you can add the heavy cream, Worcestershire sauce, and Dijon mustard. Stir continuously.

Once the sauce is rich and slightly thickened, add the meatballs back to the skillet, ensuring they are coated.

Simmer for about 10 minutes, allowing the flavors to meld. Meanwhile, boil your pasta according to package instructions. Drain and toss it with the meatball sauce. Don’t be shy; make sure every piece of pasta is well coated.

Finally, serve your Swedish meatball pasta hot. Garnish with fresh parsley or a sprinkle of cheese if you like. Don’t forget to take a moment to admire your creation—plating is half the fun.