Swedish Meatballs

Ingredients

Ground beef

1 pound

Ground pork

1 pound

Breadcrumbs

1/2 cup

Onion

1 small, finely chopped

Garlic

2 cloves, minced

Egg

1, beaten

Milk

1/4 cup

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Allspice

1/2 teaspoon

Butter

4 tablespoons

Flour

1/4 cup

Beef broth

2 cups

Heavy cream

1 cup

Dijon mustard

1 tablespoon

Egg noodles

8 ounces, cooked according to package instructions

Fresh parsley

for garnish

Instructions

1. In a large bowl, combine the ground beef, ground pork, breadcrumbs, chopped onion, minced garlic, beaten egg, milk, salt, black pepper, and allspice. Mix well until all ingredients are evenly incorporated.
2. Shape the mixture into small meatballs, about 1 inch in diameter.
3. In a large skillet, melt the butter over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Work in batches if necessary to avoid overcrowding the skillet.
4. Remove the meatballs from the skillet and set aside on a plate.
5. In the same skillet, add the flour and cook for 1 minute, stirring constantly to avoid burning.
6. Gradually whisk in the beef broth, heavy cream, and Dijon mustard. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
7. Return the meatballs to the skillet and simmer for an additional 10 minutes, or until the meatballs are cooked through and the sauce is rich and creamy.
8. Serve the Swedish meatballs over the cooked egg noodles, garnished with fresh parsley.