Bette’s Swedish Meatballs

Meatball recipe
3 pounds ground meat ( 2 lb ground chuck 75% and 1 pounds ground pork works well)
1/2 tsp allspice
1/2 tsp nutmeg
4 tsp salt
1/2 tsp pepper
2 onions grated (medium grater)
1 pkg (can) bread crumbs (fine)
4 eggs, lightly beaten
2 cups light cream (half and half) divided 1/2 cup for meatballs and 1-1/2 cups used in sauce)

Sauce recipe ( might (will) want to double recipe)
4 TBS fat from cooked meatballs
4 TBS flour
2 cups beef broth
1-1/2 cups light cream (half and half)

1 bag Eggs noodles

1. Wipe olive oil on 4 rimmed cookie sheets.
2. In a large bowl, combine ground meat with onion, spices, bread crumbs, and eggs. Add 1/2 cup light cream and mix well. Using a cookie “ice cream” scoop, make meatballs about a tablespoon size. Roll not balls and place on oiled cookie sheet.
3. Place in oven (350 degrees) and bake 20-25 minutes until browned. When done, remove from cookie sheet and place in Dutch oven to keep warm while making sauce.
4. Scrape 4 TBS of fat from cookie sheets and combine with flour in large sauce pan. Cook until blended. Add 2 cups beef broth and stir until bubbly. Stir in remaining cream (1-1/2 cups), cook until slightly thickened.
5. Pour sauce over meatballs and serve over cooked egg noodles.