Swedish meatballs served with egg noodles

1 pound ground beef

1/2 pound ground pork

1/2 cup breadcrumbs

1 clove garlic, minced

1/4 cup milk

1 small onion, finely chopped

1 large egg

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

2 tablespoons butter, for frying

In a large bowl, combine ground beef, ground pork, breadcrumbs, chopped onion, minced garlic, milk, egg, salt, pepper, allspice, and nutmeg. Mix well until all ingredients are evenly incorporated.
Shape the mixture into small meatballs, about 1 inch in diameter.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Cook until browned on all sides and cooked through, about 8-10 minutes. Remove the meatballs from the skillet and set aside.

In the same skillet, add 2 tablespoons of butter. Once melted, whisk in the flour to create a roux. Cook for about 1-2 minutes until it turns golden brown.
Gradually whisk in the beef broth, ensuring there are no lumps. Bring to a simmer and cook until the sauce begins to thicken.
Stir in the heavy cream and Worcestershire sauce. Simmer for an additional 2-3 minutes until the gravy thickens to your desired consistency. Season with salt and pepper to taste.
Return the meatballs to the skillet, coating them in the gravy. Simmer for another 5 minutes to ensure the meatballs are heated through.

While the meatballs are simmering in the gravy, cook the egg noodles according to the package instructions. Drain and toss with 1 tablespoon of butter and a pinch of salt.

Serve the Swedish meatballs over the buttered egg noodles. Garnish with chopped parsley if desired.

Enjoy!