Instructions:
Prepare the Meatballs:
In a large bowl, combine the breadcrumbs and milk. Let it sit for a few minutes until the breadcrumbs absorb the milk.
Add the ground beef, ground pork, chopped onion, egg, allspice, nutmeg, salt, and pepper to the breadcrumb mixture. Mix until well combined.
Form 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 and cook until browned on all sides and cooked through (about 10-12 minutes). Remove the meatballs from the skillet and set aside.
Make the Gravy:
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes until the mixture turns golden brown.
Gradually whisk in the beef broth, ensuring there are no lumps.
Add the heavy cream and Worcestershire sauce. Continue to cook, stirring frequently, until the gravy thickens (about 5 minutes). Season with salt and pepper to taste.
Return the cooked meatballs to the skillet, coating them in the gravy. Simmer for an additional 5 minutes to heat through.
Cook the Egg Noodles:
While the meatballs are simmering, cook the egg noodles according to the package instructions. Drain and return to the pot.
Add 2 tablespoons of butter to the noodles, tossing to coat. Season with a pinch of salt.
Serve:
Serve the Swedish meatballs over a bed of buttered egg noodles. Garnish with freshly chopped parsley.
Enjoy your delicious Swedish Meatballs with Egg Noodles!
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