Swedish Beef & Pork Meatballs

Method

1. 1

   Prep the ingredients

   Finely dice the onion and chop the parsley; measure the remaining ingredients and soak the rolled oat in 60 ml beef broth for 5 minutes.

   5 min
2. 2

   Mix the meat

   In a mixing bowl, combine the ground beef, ground pork, soaked rolled oat, egg, and onion with 1/2 tsp salt and 1/4 tsp black pepper; mix gently by hand.

   Tip: Mix only until combined so the meatballs stay tender.

3. 3

   Boil the noodles

   Bring a large pot of salted water to a boil over high heat, add the egg noodle, and stir occasionally according to package timing.

   10 min

   Tip: Package cooking times vary, so check the noodles near the early end of the range.

4. 4

   Brown the meatballs

   Melt half the butter in a large deep skillet over medium heat; roll the meat mixture into small balls and turn them as they brown on all sides.

   8 min

   Tip: Brown in batches if needed; crowded meatballs steam instead of browning.

5. 5

   Make the gravy

   Move the meatballs to a plate; melt the remaining butter in the skillet over medium heat, whisk in the all-purpose flour, then gradually whisk in the remaining 420 ml beef broth and 2% milk.

   4 min
6. 6

   Simmer and finish

   Stir the sour cream and dijon mustard into the skillet, return the meatballs, and simmer over medium-low heat, turning them once; drain the egg noodle and fold in the parsley.

   9 min
7. 7

   Taste and serve

   Taste the gravy and noodles in the skillet; adjust with up to 1/4 tsp salt and a few grinds of black pepper, then serve warm.