Swedish Meatballs with Noodles

Preheat the oven to 475 degrees F (245 degrees C).

In a large bowl, gently combine ground beef, ground pork, Italian-seasoned bread crumbs, 1/2 cup milk, beaten egg, minced garlic, salt, black pepper, and allspice. Mix until just combined to avoid tough meatballs. Use a rounded 1-tablespoon measure or a small scoop to form the mixture into uniformly sized meatballs. Place the meatballs on a baking sheet.

Bake in the preheated oven until golden brown and cooked through, approximately 10 to 12 minutes. Rotate the baking sheet halfway through to ensure even cooking. The internal temperature should reach at least 160 degrees F (72 degrees C), verified with an instant-read thermometer.

While the meatballs are baking, prepare the sauce. In a medium saucepan, melt butter over medium-high heat. Add flour and cook, whisking constantly, for about 1 minute. Be careful not to burn or brown the flour; the goal is a pale, golden roux. Gradually whisk in beef broth and the remaining 1/4 cup milk, ensuring a smooth consistency. Bring the mixture to a boil, then reduce heat and simmer until the sauce has thickened slightly, about 2 to 3 minutes. Stir in Worcestershire sauce. Remove the sauce from the heat.

While the sauce simmers, cook egg noodles. Fill a large pot with lightly salted water and bring to a rapid boil. Add the egg noodles and cook until tender yet firm to the bite, approximately 7 to 9 minutes. Drain the noodles thoroughly.

While noodles are cooking, drain any grease from the meatballs. Add the meatballs to the sauce and toss gently to coat each meatball evenly. Place the saucepan over low heat to keep warm. If the sauce becomes too thick, add a splash of milk or water to thin it to your desired consistency.

Drain the egg noodles and serve hot, topped generously with the creamy sauce, tender meatballs, and a sprinkle of fresh parsley for a touch of brightness.