Swedish Meatballs with Creamy Sauce

In a medium-heat pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Place the meatballs in the pan and brown them on all sides. Remove the meatballs from the pan. Add the remaining 4 tablespoons of butter to the pan and let it melt. Once melted, add the flour and stir until smooth. Cook, stirring, for 1-2 minutes to cook out the raw flour taste. Add in the beef broth, then whisk in the heavy cream and stir frequently. Once the sauce is simmering, whisk in all seasonings, Dijon mustard, and Worcestershire sauce. Turn off the heat and add the meatballs back into the sauce. Let the mixture cool until the sauce thickens, basting the meatballs with the sauce occasionally. Serve hot over rice, pasta, or mashed potatoes.