Oh. My. Meatballs.
These Swedish Meatballs could give IKEA a run for their money even without the lingonberrys. Or the hours you would spend there. I love these meatballs.
Swedish Meatballs with Egg Noodles
Serves A LOT OF PEOPLE
1.5 lbs ground beef
1 lb ground pork
4 slices of white bread, crusts removed and soaked in 2/3 cups milk
1/2 cup chopped white onion
1 lb egg noodles
1 stick of butter (because your worth it)
8 tbsp all purpose flour
1 qt. beef stock
3/4 cups sour cream
1. Preheat your oven to 375 degrees Fahrenheit. In a large mixing bowl, add your soaked bread, eggs, meats, onion, and some salt and pepper. Stir until combined. Form into meatballs about golfball sized and place on a baking sheet covered in tinfoil and coated with the olive oil. Once formed, place in the oven for 25 minutes until cooked fully.
2. Place a large pot of water over high heat. Add about 1/4 cup of salt, and bring to a boil. Add your egg noodles and boil according to the package. Drain and set aside.
3. In your now empty pasta pot, add your butter and melt it over medium heat. Add the flour and whisk until a roux forms. Cook the roux for about a minute. Add the beef stock, and whisk continuously until thick. Once thick, turn off the heat and stir in your sour cream and fresh chopped dill. Then on a plate, layer some egg noodles, some meatballs, and be generous with the gravy. Enjoy!