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Swedish Meatballs by Jes Mostek serves: 4

Ingredients:

1/2 (16 oz.) bag

egg noodles

4 servings

"Meatballs"

2 T.

butter

3 T

all-purpose flour

1 (14.5 oz) can

beef broth

1 T.

sugar

1/2 tsp.

salt, optional

1/4 tsp.

pepper

1/4 tsp.

allspice

1/4 tsp.

nutmeg

1/2 c.

half and half

fresh snipped parsley

Directions:

Warm the meatballs in a 350°F oven.

Boil the egg noodles until tender. Drain and drizzle with a small amount of oil to prevent sticking (only of the gravy is not yet done).

To make the gravy, In a large, heavy-bottomed frying pan over low heat, melt the butter. After all the butter is melted, add the flour and whisk until well combined.

Gradually add the beef broth and whisk until sauce begins to thicken. Add the sugar, optional salt, pepper, allspice, nutmeg and half & half and continue to cook until the gravy reaches the desired consistency.

On each plate, place a portion of the cooked egg noodles, a few warmed meatballs, and top with a large spoonful of gravy. Sprinkle with fresh snipped parsley.