Swedish Meatballs WINS this week's poll!

Meatballs:
2 eggs, lightly beaten
1 c.bread crumbs
2 lb. ground beef or any variation
1/2 c. milk
1/2 onion, finely chopped
Parsley
S&P
1/4 tsp. ground nutmeg
2 Tbsp. Butter
2 Tbsp. EVOO

Sauce:
2 Tbsp. flour
1 c. half and half
1 c. beef broth
2 Tbsp. Dijon mustard
1/4 c. sour cream
S&P

1.Combine all meatball ingredients, EXCEPT butter & EVOO, and roll into balls {Pampered Chef cookie scoop works great}
2. Melt butter and EVOO in large skillet over medium/high heat. Place meatballs in skillet and cook, with out moving, for 5 minutes. This allows a nice crispy crust to form. (It's ok if they are still pink-they will continue cooking in the c.p.) NOTE: This step can be skipped. If in a hurry just place rolled meatballs into c.p.
3. Meanwhile, add all the sauce ingredients in a small sauce pan over medium heat. Bring to a simmer. Allow to simmer until slightly thickened.
4. Put meatballs in crock pot and pour sauce on top. Cook on low for 4 hours. Or cover and bake in 350 degree oven for 45 minutes.
5. Serve over egg noodles.
***If freezing:
 1.Allow to cool completely.
 2. Transfer to a freezer friendly container. Glad has a great pan that is oven safe. Or I found some great foil containers at Kroger that work perfectly.
3. When ready to eat: Allow to thaw overnight in the fridge. Bake at 350 for 25 minutes. OR transfer to a crock pot. Cook on low 4-6 hours.

Browning in the skillet

Finished