Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the ground beef, ground pork, bread crumbs, chopped onion, parsley, salt, and pepper.

In a separate bowl, whisk together the milk, Worcestershire sauce, and eggs.

Pour the milk mixture into the meat mixture. Mix thoroughly until all the ingredients are evenly combined.

Shape the meat mixture into small meatballs, roughly 1 inch in diameter. You can use a spoon or your hands for this step.

In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the meatballs in batches, cooking them until they are browned on all sides. Transfer the browned meatballs to a baking dish as you cook the remaining batches.

Once all the meatballs are browned and placed in the baking dish, bake them in the preheated oven for about 20-25 minutes or until they are fully cooked through.

In a medium saucepan, combine the flour, paprika, salt, and pepper.

Gradually whisk in the boiling water into the flour mixture, stirring continuously to prevent lumps from forming.

Bring the mixture to a gentle simmer over medium heat, stirring frequently. Let it simmer for a few minutes until it starts to thicken slightly.

Once the mixture has thickened slightly, remove the saucepan from the heat and stir in the sour cream until the gravy is smooth and well combined.

Pour the prepared gravy over the baked meatballs, ensuring they are evenly coated.

Serve the Swedish meatballs and gravy over cooked egg noodles, mashed potatoes, or alongside lingonberry sauce for a traditional Swedish touch.