Swedish Meatballs with Herbed Egg Noodles

Swedish Meatballs

8 ounces each ground sirloin and ground pork
1 small onion, coursely chopped in a food processor (about 1/2 cup)
1/2 cup sour cream
1 large egg, lightly beaten
3 tablespoons fine dry breadcrumbs
1 1/2 teaspoons coarse salt
Freshly ground black pepper
1/2 teaspoon ground allspice and 1/4 teaspoon ground nutmeg
1 tablespoon vegetable oil
2 tablespoons dry red wine
2 tablespoons all-peurpose flour
2 cups homemade or low-sodium store-bought beef stock
1/4 cup coarsely chopped fresh flat-leaf parsley

1.) Preheat oven to 275. Combine beef, pork, onion, sour cream, breadcrumbs, salt, pepper, and spices with hands. Freeze on a rimmed cookie sheet for 30 minutes. Reroll in hands.

2.) Heat oil in a 12-inch nonstick skillet over medium high heat. Cook meatballs, shaking skillet, until browned and cooked through, about 6 minutes. Keep warm in oven on a clean rimmed baking sheet.

3.) Pour off fat and large brown bits from skillet. Add wine; cook over medium heat, stirring, until mostly reduced. Whisk in flour; add stock. Raise heat to medium high. Simmer. stirring, until thick, 8 to 10 minutes. Pour through a sieve. Top meatballs with sauce and parsley.

Herbed Egg Noodles

8 ounces egg noodles
coarse salt and ground pepper
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
1 tablespoon butter

Cook noodles in boiing water until al dente; drain and return to pot. Toss noodles with parlsey, thyme and butter; season with salt and pepper.