Swedish Meatballs over Egg Noodles

Ingredients

• 1/2 cup panko or plain breadcrumbs
• 1/3 cup milk
• 1 lb ground beef
• 1/2 lb ground pork
• 1 small onion, finely grated
• 1 large egg
• 1 tsp salt and 1/2 tsp black pepper
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 2 tbsp vegetable oil
• For the gravy: 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups beef broth
• 3/4 cup heavy cream
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 12 oz wide egg noodles, cooked and buttered
• lingonberry or cranberry sauce and chopped parsley, to serve (optional)

Steps

1. Soak the breadcrumbs in the milk for 5 minutes. Add the beef, pork, onion, egg, salt, pepper, allspice and nutmeg and mix gently.
2. Roll into 1 1/4-inch balls (about 30).
3. Heat the oil in a large skillet over medium heat and brown the meatballs in batches, turning, about 8 minutes. Move to a plate.
4. Pour off all but a thin film of fat. Melt the butter, whisk in the flour and cook 1 minute. Whisk in the broth, cream, Worcestershire and mustard and bring to a simmer.
5. Return the meatballs and simmer, stirring now and then, until cooked through and the gravy coats a spoon, 8 to 10 minutes. Season to taste.
6. Spoon the meatballs and gravy over the noodles. Add lingonberry sauce and parsley if you like.

TipWet your hands when rolling the meatballs so the mixture does not stick.