Time to breakout the meatball recipe and make some Swedish meatballs. Well I guess I can call it that but I didn't use pickles and jam. I served this Scandinavian favorite with noodles and sour cream sauce.
>
What you will need
1 lb ground beef
1 lb ground pork
¾ medium onion finely minced
½ cup plain breadcrumbs
2 lg eggs
3/4 cup chopped fresh parsley
¼ tsp ground nutmeg
¼ tsp dried mustard powder
2 Tbs oil
For the sauce
oil from the cooked meatballs
2 Tbs flour
2 cups Swanson beef broth
1 cup heavy cream or 8 oz sour cream
8 oz wide egg noodles
2 tbs soft butter
Combine first seven ingredients ( half of the parsley) and mix well with hands. Yes. Use your hands! Dive right in, don't be scared ;) Divide the meatball mixture into fourths and make six meatballs from each. Preheat your cast iron skillet until it just starts to smoke then add the oil and 12 of the meatballs. Cook for about 10-12 minutes over medium heat shaking the pan to brown the meatballs. Transfer the meatballs to a bowl, cover and keep warm in a 140F oven. Cook the remaining meatballs and warm.
For the sauce, pour the oil and scrapings from the skillet into a medium saucepan over medium low heat. Add the flour and whisk for about two minutes to form a roux. Slowly whisk in the beef broth until the sauce thickens a bit. Whisk in the sour cream and simmer for about 10 minutes until it thickens, whisking occasionally.
While you are making the sauce, cook the noodles according to package directions. Drain the noodles and place back into the cooking pot. Add the soft butter and the remaining parsley and stir until the butter melts. Add the sauce and warm meatballs to the noodle, stir and enjoy
