Melanie's Swedish Meatballs with Egg Noodles
- 2 slices (about 3 oz) white bread
- ½ cup heavy whipping cream
- 12 oz ground pork
- 12 oz ground beef
- ½ tsp ground allspice
- 1 egg, lightly beaten
- ½ small yellow onion, finely minced
- 2 Tbs unsalted butter
- white pepper
- 4 Tbs all-purpose flour
- 2 cups beef stock
- 2 cups heavy whipping cream
- 1 Tbs sour cream
- white pepper
- 1 package Wide Egg Noodles
- Lingonberry preserves
Meatballs: Remove crusts from the bread, tear into small pieces, and soak in heavy whipping cream.
Place ½ cup cream and bread in a small bowl. Let sit until soft, about 5 minutes.
Transfer soaked bread to a large bowl along with allspice, egg, and onion and mix until evenly combined. Add pork and beef, mix until evenly combined, season with salt and white pepper. Shape mixture into about thirty balls, about 1″ in diameter.
Heat 2 Tbs butter in a large skillet over medium heat. Work in batches if necessary. Add meatballs and cook, turning as needed until browned all over and cooked through, about 12 minutes. Using a slotted spoon, transfer meatballs to a plate and set aside.
Gravy: Return skillet to medium-high heat. Add flour, and cook, stirring, until smooth and light brown, about 4 minutes.
Whisk in beef stock gradually until smooth. Stir in cream and sour cream gradually until smooth and then bring to a boil.
Return meatballs to gravy. Reduce heat to medium, and cook, stirring gently, until meatballs are warmed through, about 3 minutes. Season with salt and white pepper.
Presentation: Serve meatballs and gravy over egg noodles and garnish with a generous dollop of lingonberry preserves.