How to make the best Swedish meatballs:

• Cook the egg noodles according to the package directions.
• At the same time, dice the onion small on a cutting board.
• In a medium skillet, heat 1 tablespoon of butter over medium heat. Click for a
• Add the onions and allow them to soften and become translucent, about 3 - 5 minutes. Remove to a bowl and allow them to cool.
• Tear or cut the bread into small pieces.
• In a medium bowl, pour the milk over the bread and mix together. Let soak for about 5 minutes.
• To the bread mixture add, the ground beef, egg, salt, pepper, nutmeg, ground allspice, and garlic powder and mix until just combined. Don’t over mix the meat as it will result in tough meatballs.
• Shape the ground beef mixture into 10 - 12 equal sized meatballs.
• In the same medium skillet, heat 1 tablespoon of butter along with the oil over medium heat.
• Add the meatballs to the skillet and cook for 8 - 12 minutes, or until cooked through, turning every couple of minutes to ensure even browning. Remove to a plate.
• Place the remaining 1 tablespoon of butter into the skillet on medium low heat.
• Sprinkle the flour in and whisk for 1 - 2 minutes or until it turns golden brown.
• Slowly pour the beef broth in while whisking.
• Add the cooked onions to the skillet and stir to combine.
• Lower the heat and whisk in the sour cream until combined completely.
• Whisk in the mustard and Worcestershire sauce.
• Let it come to a gentle simmer and allow the sauce to thicken for 6 - 10 minutes, or until it reaches the desired consistency.
• Add the meatballs back in when there are 4 minutes left.
• Serve on top of the egg noodles.
• Top with fresh parsley or chopped green onions if desired.