Swedish meatballs

 Adapted from Hungry Happens

1/2 onion finely chopped

1 tsp olive oil

2 lbs ground pork or beef

1/2 cup bread crumbs

2 eggs

2 tbs fresh parsley (or 1 tbs dried because your garden has a lot of it)

1/2 tsp cardamom

1/2 tsp ground nutmeg

1/4 tsp ground allspice

1 tsp garlic powder

1 1/2 tsp salt

1/4 tsp black pepper

For the sauce-

4 tbs butter

3 tbs flour

2 cups beef broth 

1 cup heavy cream 

1 tbs Worcestershire 

1 tsp Dijon mustard

salt and pepper to taste

Preheat your oven to 400 and line a baking sheet with parchment or a silpat liner

Cook your onions in olive oil for 2-3 minutes over medium heat until they are soft

In a large bowl, combine all the meatball ingredients and form into balls

Bake for 20 minutes or until internal temperature is 160

On medium high heat, heat the butter in a large pan 

Stir in the flour and cook

Slowly add in the broth and then the cream

Add the Worcestershire sauce and mustard and bring to a boil

Reduce heat and simmer until thickened

Season with salt and pepper

Add in meatballs and cook a few more minutes to let the sauce coat all the meatballs

Serve over egg noodles