3 tbsp butter
3 tbsp flour
2 cups (480ml) beef broth
½ cup (120ml) heavy cream or half-and-half
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
Salt and pepper, to taste
To Serve:
8 oz (225g) egg noodles, cooked and tossed with butter
Chopped fresh parsley (for garnish)
Lingonberry jam (optional, but authentic and delicious)
How to Make It
1. Prepare the Meatballs (About 10 Minutes)
Combine milk and breadcrumbs; let them soak for 5 minutes.
Add the beef, pork, grated onion, egg, salt, pepper, nutmeg, and allspice.
Gently mix and form into 1-inch meatballs (you’ll get around 20–24).
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2. Sear the Meatballs
Heat 1 tbsp oil in a skillet over medium heat.
Brown the meatballs in batches for about 8 minutes. Remove and set aside.
