Cover 2 large cooking sheets with foil and spray the foil with cooking spray. Preheat oven to 400F.

In a large bowl, combine breadcrumbs, milk, cream, egg, salt, pepper, allspice, nutmeg and parsley. Set the mixture aside to allow the milk to soak into the breadcrumbs, at least 10 minutes.

Heat 1 tablespoon butter and 1 tablespoon oil in a medium skillet over medium heat. Add the minced onion and sauté until translucent. Add the minced garlic and sauté 30 seconds. Transfer the onion/garlic mixture to the breadcrumb mixture.

Once the breadcrumb mixture is ready, add the ground chuck and chicken. Mix well using a wooden spoon. Roll meat into 1½-inch balls (or use a 1½ inch scoop) and place on the prepared sheet pan 1 inch apart. Cook 20 minutes or until no longer pink in the center.

While meatballs are cooking, prepare the sauce.

Melt the butter in a large skillet. Add the flour to the butter and whisk well. Cook over med-low heat until mixture turns a little darker. Whisk often. Add beef broth, chicken broth, cream, sour cream, soy sauce, Dijon mustard, Worcestershire sauce, cider vinegar, sugar and black pepper. Taste, then season with salt, if needed. Bring to a boil over medium heat, then reduce heat to low and add the meatballs. Simmer, stirring gently & often, until gravy has thickened. Add chopped parsley and stir gently.

Serve over egg noodles, mashed potatoes or macaroni.

If eating Swedish Meatballs without noodles or a side dish, serve with a teaspoon of Lingonberry Jam or Cranberry Sauce on the side, optional.

Enjoy!