Swedish Meatballs with Noodles Recipe

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.