Swedish Meatballs

Preheat the oven to 325°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup and place an ovenproof rack over top; spray the rack very generously with nonstick cooking spray.

Whisk the eggs and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.

In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping the bowl as necessary.

Add the bread/cream mixture to the mixing bowl and beat on low speed until combined, then increase the speed to high and beat until smooth and homogeneous, about 1 minute, scraping the bowl as necessary.

Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary. Using wet hands, form the mixture into 1½-inch round meatballs and place on the prepared rack. Bake for about 25 minutes, until just done.

While the meatballs are cooking, make the sauce. In a large skillet over medium-high heat, melt the butter. Add the flour and cook, whisking constantly, until the flour is golden and fragrant, about 1 minute.

Whisk in the chicken broth, getting rid of any lumps. Add the sugar and bring back to a boil. Reduce the heat to medium and cook, uncovered, whisking and scraping down the sides of the pan occasionally, until the sauce is slightly thickened and reduced, about 10 minutes.

Add the cream, soy sauce, and pepper and bring to a boil. Reduce the heat to medium and cook, whisking and scraping down the sides occasionally, until the sauce is thick enough to coat a spoon, 7 to 10 minutes.

Add the lemon juice and cooked meatballs to the sauce and simmer, turning occasionally to coat with the sauce, until heated through. Taste the sauce and adjust the seasoning with salt and pepper, if necessary.

Transfer the meatballs to a serving platter, sprinkle with parsley, and serve.