Swedish Meatballs with Noodles

Step 1
Preheat the oven to 475 degrees F (245 degrees C).

Step 2
Combine ground beef and pork, bread crumbs, 1/2 cup milk, egg, garlic, salt, pepper, and allspice in a large bowl; mix until just combined. Use a rounded 1-tablespoon measure to form mixture into meatballs. Place meatballs on a baking sheet.

Step 3
Bake in the preheated oven until golden brown and cooked through, 10 to 12 minutes, rotating sheet halfway through. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C).

Step 4
While meatballs are baking, melt butter in a medium saucepan over medium-high heat. Add flour; cook, whisking constantly, for about 1 minute, being careful not to burn or brown flour. Gradually whisk in broth and remaining 1/4 cup milk; bring to a boil. Reduce heat and simmer until sauce has thickened slightly, 2 to 3 minutes. Stir in Worcestershire sauce and remove sauce from heat.

Step 5
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.

Step 6
While noodles are cooking, drain any grease from meatballs. Add meatballs to sauce; toss gently to coat. Place over low heat to keep warm. Add milk or water to thin sauce if too thick.

Step 7
Drain egg noodles and serve hot topped with sauce, meatballs, and parsley.