Swedish Tempeh Meatballs

• 1 package (200 g) tempeh, finely crumbled
• ½ cup chicken or vegetable broth
• 1 cup sliced white mushrooms
• 1 small yellow onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tsp Dijon mustard
• ½ cup regular breadcrumbs
• 2 tbsp all‑purpose flour
• 1 tbsp fresh chopped parsley (or 2 tsp dried parsley)
• ½ tsp paprika
• ½ tsp ground allspice
• A small pinch of ground nutmeg
• Salt and black pepper, to taste

Pour la sauce crémeuse

• 2 tbsp margarine (or butter)
• 2 tbsp all‑purpose flour
• 1 ⅔ cups beef broth
• ¼ cup 15 % cream (or plant‑based cream for a vegetarian option)
• 2 tsp Dijon mustard
• 1 ½ tsp maple syrup
• Salt and black pepper, to taste