Swedish Meatballs

By Unicorn1259

Ingredients

• Meatballs:
• 1/2 cup Seasoned Bread Crumbs
• 2/3 cup Milk
• 3/4 pound Ground Chuck
• 1/2 pound Ground Pork
• 1/4 cup finely chopped Yellow Onion
• 1 Egg, beaten
• 1 tablespoon chopped fresh Parsley
• 1/2 teaspoon Salt
• 1/4 teaspoon fresh cracked pepper
• 1/4 teaspoon Nutmeg
• 1/4 teaspoon Cinnamon
• 1/4 teaspoon Allspice
• Butter and Vegetable oil for pan-frying
• 12 ounces Egg Noodles
• 2 tablespoons Butter(for the Noodles)
• Gravy:
• 2 tablespoons Butter
• 2 tablespoons Flour
• 2 cups Beef Broth
• 1 cup Sour Cream
• Pinch of Nutmeg
• 1 tablespoon chopped Fresh Parsley
• Salt

Details

Servings 4
Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

1. About ten minutes before mixing the meatballs soak bread crumbs with milk in a small bowl.

2. Add the Ground Beef, Ground Pork, bread crumb mixture, onion, egg, parsley, salt, pepper, nutmeg, cinnamon, and allspice to a large bowl. Mix thoroughly and form into small balls no bigger than an inch in size. Refrigerate meatballs for a half an hour before cooking.

3. In a large skillet add a tablespoon each of butter and vegetable oil. Over medium heat pan fry the meatballs in batches. Remove and set aside in a covered casserole dish to keep warm. As an alternative these can be baked on 400 degrees about 15 minutes.

4. Cook your noodles according to package directions.

5. Meanwhile in the same pan you fried the meatballs make the gravy. If there is a lot of grease drain leaving a tablespoon or two in the skillet. Add the butter and melt, whisk in the flour, cook for two to three minute on low. Slowly whisk in the broth, add the nutmeg. Bring to a simmer over medium-low heat and simmer for five minutes. In a small bowl temper the sour cream by slowly stirring in a tablespoon or two of the hot gravy. Slowly add to the gravy whisking well. Add the parsley and a pinch or two of salt. Bring back to a simmer. Remove from heat.

6. Serve immediately over the buttered noodles with the meatballs.