Crockpot Swedish Meatballs for 6 Servings

Instructions:

1. Hydrate the binder. Mix 120g panko with 60ml milk in a small bowl and let it sit for 5 minutes until it forms a paste. Note: This prevents the breadcrumbs from sucking moisture out of the meat.
2. Combine the meat. In a large bowl, gently mix the beef, pork, panko paste, egg, and all spices until just combined.
3. Form the rounds. Roll the mixture into balls about 2.5cm in diameter.
4. Sear the exterior. Melt 30g butter in a skillet over medium high heat and brown the meatballs until a dark crust forms on all sides.
5. Slow cook. Transfer the meatballs to the crockpot and pour over the 475ml beef broth, Worcestershire, and Dijon mustard.
6. Set the time. Cover and cook on Low for 4 hours until the meatballs are tender and fully cooked.
7. Whisk the thickener. In a separate bowl, whisk together 120ml heavy cream, 120g sour cream, and 30g flour until no lumps remain.
8. Thicken the sauce. Stir the cream mixture into the crockpot 30 minutes before serving until the gravy is glossy and thick.
9. Boil the noodles. Cook 340g egg noodles in salted water until al dente.
10. Finish and serve. Gently fold the meatballs and gravy over the noodles and top with fresh parsley and a dollop of lingonberry jam.