Swedish Meatballs

I have been thinking about attempting this dish for a while but every time I came close I would feel too guilty deserting my Italian roots and giving up the red sauce. That said, I'm glad I finally took the leap because this were legen...wait for it...dary! Shout out to all my Barney Stinson fans who got my HIMYM reference ;) (Balled like a baby during the finale, BTW, that was so cruel!) But I digress...

This dinner was perfect because it was warm for a cold March night and was hearty while still feeling light since the sauce is more of a broth then a heavy gravy. This reminded me a lot of the Salisbury Steak recipe I made except it took a lot less time and it's inherently served with pasta instead of mashed potatoes. The flavor profile is similar, though with the beef stock/mustard/Worcestershire base but is taken a different direction with the additional of the sour cream and parsley. Overall we both really enjoyed it which is saying a lot since I'm married to the king of "I hate pasta" and he went back for seconds.  I served this with roasted brussel sprouts but I think it would be even better with a refreshing salad such as the fennel and apple one I make.  Hope you enjoy it as much as we did!

Ingredients: 

For the Meatballs: 

• 1.5 pounds 80/20 ground beef (VBP would be good, also)  
• 1/3 cup Italian bread crumbs
• 1/3 cup cup shaved hard cheese (Pecorino, Parmesan, etc)
• 1 egg
• 2 tbsp cream or whole milk
• Pinch of salt and pepper

For the Sauce:

• 2 tbsp butter
• 1/4 cup flour
• 4 cups unsalted beef stock
• 2 tbsp smooth dijon mustard
• 2 tbsp Worcestershire sauce
• 1 tbsp sugar
• 1/2 cup sour cream
• 1/4 cup cream *optional, if you want it extra creamy - I did not use this

Additional:

• 2 cups egg noodles, cooked al dente
• 2 tbsp butter
• 1/4 cup chopped flat Italian parsley leaves 
• 2 tbsp cooking oil (canola, corn, vegetable, etc)

Directions:

1.  Prepare meatballs by mixing all ingredients together and forming into 1.5-2 inch balls (should make between 12-14)
2. Heat cooking oil in a heavy-bottom pot over medium heat. Once up to temp, add meatballs and cook on all sides until browned, about 10 minutes. Work in batches without crowding the meatballs so they don't steam. 
3. Once meatballs are browned remove from pot and set aside. Add butter to rendered meatball fat. Once melted add flour and cook until golden brown, about 2 minutes - stir regularly scraping the bottom as you do so. 
4. Once roux has browned slowly whisk in beef broth in a slow, steady stream. Add in remaining ingredients and stir until combined. *I buzzed mine with my immersion blender for about 30 seconds just to incorporate everything quickly and that worked well. If you don't have one a whisk will work fine, it will just take some time. 
5. Bring sauce to a simmer (medium-low heat) and then add meatballs back in. Cook partially covered until meatballs are cooked through, about 20 minutes, stirring occasionally to make sure they don't stick to the bottom. 
6. While meatballs simmer make egg noodles according to package directions and wash and chop your parsley leaves. 
7. Once paste is cooked, strain and add remaining 2 tbsp butter to your pasta pot. Return pasta and toss 1/2 the copped parsley and a sprinkle of salt. 
8. Serve immediately by spooning meatballs and sauce directly over your noodles Top each plate with a sprinkle of parsley.