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- 1 cup breadcrumbs
- 2/3 cup milk or cream
- 1 tablespoon soy sauce
- 1 egg
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 ½ teaspoons allspice
- 1 lb ground beef (or two pounds of beef and omit the pork and veal, or any combo thereof)
- 1/2 lb ground pork
- 1/2 lb ground veal
- 1 small yellow onion, very finely minced
- 3-4 tablespoons each, Butter and oil for frying
- Pan drippings
- 2 tablespoons butter
- ¼ cup flour
- 2 cups beef stock (or more for thinner gravy)
- 2 cups milk or cream (or more for thinner gravy)
- Salt and pepper to taste
- 16 oz package egg noodles
- 1 tablespoon butter
- ¼ cup minced fresh parsley (omit if you aren’t going to use fresh) plus extra for garnish
- Lingonberry or Cranberry sauce served on the side (optional, but traditional)
In a large bowl, whisk together your one cup of milk (or cream), soy sauce, and egg. Then add your breadcrumbs, salt, pepper, and allspice. In another large bowl, combine your meats and your onions. Don’t over press them together, but crumble them together in a bowl until fairly combined. Pour your liquids into your meat bowl and mix until combined. Once everything is together in one bowl, start rolling out meatballs, about 1 inch thick, and set them aside in a dish or on parchment paper.
In a large pan, heat about 2 tablespoons each of butter and your favorite cooking oil on medium until the butter is melted. (If you have a super large pan, you can use a little more). Put a layer of meatballs in your pan in a single, uncrowded layer. (It is OK if you stick a lot in there, just don’t shove so many in that they are hard to flip). Work in batches and brown your meatballs on all sides. Remove meatballs to a parchment lined baking dish. Once you have them all done, you have a choice. Finish your meatballs in the oven at 400 for about 10 minutes, or until they are cooked through.
In the meantime, make your gravy!
How much fat do you still have in the pan? You will want about 4 tablespoons of fat, so if you don’t have that, add your butter, if you do have a lot of fat, pour some off until you have the neighborhood of 4 tablespoons and omit the extra butter. Add your flour to your pan and mix together. Let this cook for a few minutes, then CAREFULLY add your beef stock and milk (or cream). Bring to a simmer, and then remove from heat. Pour your sauce over your meatballs either in the baking dishes, in a warmed slow cooker, or whatever you like!
Make your noodles by cooking them according to package directions, then tossing them in butter and parsley.
To plate it up, dish up your noodles, then pour the meatballs and sauce over them. Garnish with extra parsley.