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Ingredients

½ pound ground beef ½ pound ground pork 1 ½ cups Italian-seasoned bread crumbs ¾ cup milk, divided 1 large egg, slightly beaten 1 clove garlic, minced 1 ½ teaspoons salt ½ teaspoon ground black pepper ⅛ teaspoon ground allspice 2 tablespoons salted butter 3 tablespoons all-purpose flour 1 ½ cups low-sodium beef broth 1 dash Worcestershire sauce, or to taste 1 (16 ounce) package egg noodles 1 tablespoon chopped fresh parsley, or to taste

Nutrition Info

477.5 calories carbohydrate: 58.3 g cholesterol: 115.4 mg fat: 16.3 g fiber: 2.9 g protein: 23.1 g saturatedFat: 6.5 g servingSize: - sodium: 679.6 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

Preheat the oven to 475 degrees F (245 degrees C).
Combine ground beef, pork, bread crumbs, 1/2 cup milk, egg, garlic, salt, pepper, and allspice in a large bowl, mix until just combined. Use a rounded 1-tablespoon measure to form mixture into meatballs. Place meatballs on a baking sheet.
Bake in the preheated oven until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
While the meatballs are baking, melt butter in a medium saucepan over medium-high heat. Add flour. Cook, whisking constantly, for about 1 minute, being careful not to burn or brown the flour. Gradually whisk in the remaining milk and broth. Bring to a boil. Reduce heat and simmer until sauce has thickened slightly, 2 to 3 minutes. Add Worcestershire sauce to taste and remove from the heat.
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
Drain any grease from the meatballs. Add meatballs to sauce, toss gently to coat. Turn on lowest heat to warm. Add milk or water to thin sauce if too thick.
Drain egg noodles and serve immediately topped with sauce, meatballs, and parsley.

8 servings

This recipe for Swedish meatballs with noodles was a big hit on a winter night!