Swedish Meatballs

Ingredients

• Egg noodles - 12 oz, cooked
• Fresh parsley - 2 tablespoons, chopped
• Dijon mustard - 1 tablespoon
• Heavy cream - 1 cup
• Beef broth - 2 cups
• Flour - 2 tablespoons
• Butter - 2 tablespoons
• Allspice - 1/2 teaspoon
• Black pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Milk - 1/4 cup
• Egg - 1
• Garlic - 2 cloves, minced
• Onion - 1/2 cup, finely chopped
• Breadcrumbs - 1/2 cup
• Ground pork - 1 lb
• Ground beef - 1 lb

Instructions

1. In a large bowl, combine the ground beef, ground pork, breadcrumbs, onion, garlic, egg, milk, salt, black pepper, and allspice. Mix well until all ingredients are evenly incorporated.
2. Shape the mixture into small meatballs, about 1 inch in diameter.
3. In a large skillet, melt the butter over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
4. Remove the meatballs from the skillet and set aside.
5. In the same skillet, add the flour and cook for 1 minute, stirring constantly.
6. Gradually whisk in the beef broth, heavy cream, and Dijon mustard. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
7. Return the meatballs to the skillet and simmer for an additional 10 minutes, or until cooked through.
8. Serve the Swedish meatballs over cooked egg noodles, garnished with fresh parsley.