Swedish Meatballs and PierogiesClassic Onion

Preheat the oven to 400°F. Line a large sheet pan with parchment paper or aluminum foil and spray with nonstick spray. Toss pierogies in olive oil, add to baking sheet maintaining a single layer as much as possible. Bake for 18-20 minutes until golden.While the pierogies are cooking, heat a large skillet over medium-high heat. Combine ground beef, breadcrumbs, milk, onion, garlic paste, allspice, nutmeg and clove in a medium bowl. Season with salt and pepper then roll into 1 -inch balls. Add butter to the skillet and cook meatballs until well browned all over, 5 - 10 minutes. Remove meatballs from pan and reduce heat to medium. Add remaining butter and flour to the pan, stir until slightly thickened then add beef broth and heavy cream. Season to taste and transfer meatballs to the gravy. Simmer for 5 minutes. Sprinkle with parsley, serve with pierogies and lingonberry jam or whole cranberry sauce.