4 slices white bread, crusts removed and quartered
1/2 cup milk
1 lb. ground beef
1 lb. ground pork
2 egg yolks
1 medium onion, grated through the largest holes of a box grater
1/4 tsp. grated nutmeg
1/4 tsp. ground allspice
1 tsp. salt
1/2 tsp. pepper
Vegetable oil for frying
4 tbsp. flour
4 cups low sodium chicken broth
2 tbsp. brown sugar
3 bay leaves (fresh if you have it)
1/2 cup whole milk
1/2 tsp. Worcestershire sauce
2 tbsp. lemon juice or sour cream
1/2 tsp. salt
1/4 tsp. pepper
Chopped fresh parsley or dill for garnish
Lingonberry preserves or red currant jelly (optional)
8 oz. egg noodles, cooked according to instructions (extra wide egg noodles are chewier, so if you like softer noodles, use regular)
1. Place the quartered white bread pieces in a large bowl. Add 1/2 cup of milk and mash together with the bread with a fork to a smooth paste.
2. Add the ground beef, ground pork, egg yolks, grated onion, nutmeg, allspice, 1 tsp. of salt and 1/2 tsp. of pepper to the bread mixture. Using your hands or with a wooden spoon, gently combine the ingredients until just combined. You can make the meat mixture up to a day ahead before using - just cover with plastic wrap or foil and refrigerate.
3. Line a baking sheet with aluminum foil, plastic wrap or parchment paper. Take the meat mixture out and use a spoon to form meatballs, about 1 heaping tablespoon each. Place the meatballs on the baking sheet (makes about 50 meatballs).
4. Cook the egg noodles according to package instructions (usually 8-9 minutes for al dente), drain, and set aside.
5. Pour 1/4" of oil (not more) in a large saute pan and heat over medium high. When the oil starts to bubble, add the meatballs in a single layer (cook in 2-3 batches so as not to overcrowd). Fry the meatballs, turning occasionally, 5-7 minutes or until browned on all sides. Remove to a paper towel-lined platter or baking sheet.
6. When all the meatballs have been fried, pour out all but 4 tbsp. oil from the pan (keep the brown bits in). Return the pan back to the stove over medium high heat. Add the flour and mix with the oil about 30 seconds to make a roux.
7. Add the chicken broth, brown sugar and bay leaves. Bring to a boil, then reduce heat to a simmer. Cook for several minutes until the sauce has thickened.
8. Stir in 1/2 cup milk and bring to a boil. Add the meatballs and Worcestershire sauce, bring to a boil, and turn off heat. Stir in lemon juice (or sour cream), salt and pepper.
9. Plate the cooked egg noodles onto individual serving plates, then top with a generous portion of meatballs and sauce. Garnish with chopped fresh parsley and/or dill. Serve with a dollop of lingonberry preserves or red currant jelly on the side, if desired.