1 tbsp Worcestershire sauce
1 tsp Dijon mustard
Salt and pepper, to taste
To Serve:
8 oz (225g) egg noodles, cooked and tossed with butter
Chopped fresh parsley (for garnish)
Lingonberry jam (optional, but authentic and delicious)
How to Make It
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1. Prepare the Meatballs (About 10 Minutes)
Combine milk and breadcrumbs; let them soak for 5 minutes.
Add the beef, pork, grated onion, egg, salt, pepper, nutmeg, and allspice.
Gently mix and form into 1-inch meatballs (you’ll get around 20–24).
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