These easy Swedish meatballs are made in the Instant Dutch Oven as a one-pot meal. Less dishes and more convenience most of the time for this dish is hands off. A bowl full of comfort food that you'll want to make over and over again.
Finely dice the onion, and saute in a small pan or the Instant Dutch oven with the olive oil. Cook until softened and translucent.
Soak the slice of bread in the milk until absorbed.
In a large mixing bowl combine the ground pork, ground beef, eggs, milk soaked bread, onions, bread crumbs, salt, pepper, nutmeg, and cloves. Mix until combined well.
Form into 1 ½- to 2-inch meatballs. This recipe will make about 24 meatballs of this size. If you want to make smaller meatballs then make then 1-inch.
Brown the meatballs in the oven on broil for about 15-minutes. Or, you can saute in the Instant Dutch oven in batches until they are all browned.
Preheat the Instant Dutch oven to saute. Melt the butter. Add the flour and whisk to combine to make a roux. Cook for a couple of minutes so the dish will not have a "doughy" taste later.
Add the sour cream and whisk quickly to combine. Add the beef broth a cup at a time to combine with the flour-sour cream mixture.
Add the remaining salt, pepper, and parsley to the liquid. Return the meatballs to the Instant Precision Dutch oven.
Cook on manual mode 2 at 250-degrees for one-hour and ten-minutes.
When there is 15-minutes left on the timer add in 4-cups of egg noodles. Stir every 5-minutes to make sure all the noodles cook and nothing sticks to the bottom of the pot as the noodles absorb the liquid. The sauce will thicken naturally as the noodles cook.
You can omit the noodles, but will want to thicken the gravy with a cornstarch slurry of equal parts cornstarch and water until the desired consistency of gravy is achieved.
Serve immediately, or store in an airtight container for up to one week. This can be frozen for up to three months, and thawed in the refrigerator prior to reheating.
When you prepare the meat mixture for these easy Swedish meatballs it should smell fragrant and pleasant. If it doesn't you may want to adjust the spices. The meatball mixture should be moist but not overly wet.