SWEDISH MEATBALLS
Ingredients:
1 box shell pasta, or wide egg noodles
1 Lb. meatball mix, or ground beef
Unsalted butter
1 minced onion
2 cloves garlic
1 cup panko breadcrumbs
2/3 cups milk
1/2 tsp. allspice
1/4 tsp. nutmeg
1 egg, slightly beaten
kosher salt
fresh ground pepper
olive oil
flour
3 cups beef broth
1 tbsp Worcestershire sauce
parsley
1/2 cup heavy cream
Cook pasta according to directions. Place in a 9x13 baking pan that has been sprinkled with olive oil.
Prepare meatballs:
place 2 tbsp unsalted butter in non-stick pan. Sauté chopped onion with 1/2 tsp. salt until tender but not brown. Add garlic and sauté for 2 minutes. Stir in allspice and nutmeg. Add the milk and simmer for 3 minutes. Pour onion and milk mixture over breadcrumbs and stir to moisten. Allow to cool. In a clean bowl, mix meat with egg, salt and pepper, and add bread crumb mixture, stir to combine. Form into 1" balls.
In the same non-stick pan, wiped out, add 2 tbsp olive oil, and brown meatballs on all sides and set aside. Drain excess oil from pan, leaving any brown bits in the pan, as they add flavor. Add meatballs to the pan with the pasta.
Add 4 tbsp butter to pan and allow to melt. Add 4 tbsp flour and whisk until smooth, allow to cook for 2 minutes. Whisk in the beef broth and Worcestershire. Allow to come to a boil to thicken a bit. Add the heavy cream, parsley and test for salt and pepper. You can also add a tsp. of gravy master to deepen the flavor. Simmer sauce on low until desired thickness is reached. Do not boil with the heavy cream or it may curdle.
Pour sauce over meatballs and pasta, and bake in the oven for 30 minutes at 375 degrees until bubbly and hot.
Enjoy!