Swedish Meatballs with Egg Noodles
1/2 medium onion, fine dice
1 Tbsp. olive oil
1/4 cup bread crumbs
1/2 cup milk
2 eggs beaten
1 lb. ground beef
1/4 lb ground pork
1 tsp. dill weed
Pinch of nutmeg
Pinch of allspice
2 tsp. salt
2 cups beef stock
1 cup cream
1 lb. pasta, cooked
Sauté the onions in oil until tender, but not brown. Cool thoroughly. Combine the bread crumbs with the milk and egg and let soak for 15 minutes. Add the cooked onion and the crumb mixture to the meat in a mixing bowl. Add 1/2 tsp. dill weed, the remaining spices and salt, gently mix until well combined.
Portion the meat into 2 oz. portions. Roll the meat into balls and brown in a skillet. Add the beef stock and reduce. Remove from heat and stir in warm cream. Place single layered in a pan layer. Add the remaining dill to the hot beef stock and pour over the meatballs. Cover the pan and bake at 325° for 30 minutes, until the meatballs are cooked. Uncover the last 10 minutes of cooking. Skim fat from sauce. Serve meatballs and sauce over pasta. Serves 4.