Swedish Meatballs (bork, bork, bork)!

Today I got an intense craving for swedish meatballs. These didn't turn out quite as expected, but were still quite tasty. I used a recipe I found online as a guide; as always, and made it my own. This isn't super healthy. But sometimes? I don't care!

2 slices white bread (I used a leftover Amoroso roll)
1/4 c. milk
2 tbsp butter
1/2 large onion
4 cloves garlic
1 tsp salt
1 1/2 lbs. ground meat. (traditionally would be a mix of chuck and veal or pork)
2 egg yolks
1/2 tsp black pepper
1/4 tsp allspice
1/4 c. flour
3 cups beef broth (i used almost 5, cause I like lotsa gravy)
1/4 c. cream (light works fine, I used 1/3)
1/2 pack egg noodles

Break the bread up into small pieces and place in a small bowl. Pour milk over top. Let sit.

Peel and grate half a large onion into a dish. Mince garlic and add to bowl. Add meat, yolks, pepper, allspice, bread mix, and salt. Mix well.

Roll meatballs from mix.

Heat a skillet and add meatballs, but don't crowd (this is key- if they are crowded, you can't turn them). Brown meatballs on all sides and place on a baking pan. Keep in warm oven until all meatballs are cooked.

Start water for egg noodles. I boiled mine in beef stock to make them extra tasty.

Add butter (optional, I did it for flavor) to the skillet you cooked the meatballs in.

Stir in flour and mix until flour becomes brown and bubbly.

Gradually stir in beef broth. Stir it until it becomes the desired consistency. I like mine really thick so I stirred for 10 mins.

Stir in cream, and whisk until desired consistency.

Add meatballs to gravy mix. Simmer a few minutes, and then serve over noodles.

NOM.

you can freeze the meatballs before or after they're sauced. If its before, spread them in a single layer on a baking dish, freeze, then bag. Otherwise, throw balls and gravy into a freezer bag and save for a night you don't feel like cooking.