Swedish Meatball Stroganoff: A Comforting Twist

1.In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, chopped parsley, onion, garlic, egg, Worcestershire sauce, salt, pepper, and nutmeg. Mix until well combined.

2.Shape the mixture into small meatballs, about 1 inch in diameter.

3.In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove meatballs from the skillet and set aside.

4.In the same skillet, add flour and stir for about 1 minute to create a roux. Gradually whisk in beef broth, stirring constantly until the mixture thickens, about 3-5 minutes.

5.Reduce heat to low and stir in sour cream and Dijon mustard until smooth. Return the meatballs to the skillet and simmer for an additional 5 minutes to heat through.

6.While the meatballs are simmering, cook the egg noodles according to package instructions. Drain and set aside.

7.Serve the meatballs and stroganoff sauce over the cooked egg noodles and garnish with chopped fresh parsley.