Swedish Meatballs

• 2 tablespoons olive oil, divided

• 1 onion, diced

• 1 pound ground beef

• 1 pound ground turkey

• 1/2 cup panko

• 2 large egg yolks

• 1/4 teaspoon ground allspice

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon garlic powder

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1/4 cup unsalted butter

• 1/3 cup all-purpose flour

• 3 cups beef broth

• 3/4 cup sour cream

• 1 tablespoon worcestershire

• 1 teaspoon Dijon mustard

• Kosher salt and freshly ground black pepper, to taste

• 2 tablespoons chopped fresh parsley

• lingonberry preserves for topping

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 3 minutes.

In a large bowl, combine ground beef, ground turkey, panko, egg yolks, allspice, nutmeg, garlic powder, salt, pepper and cooked onion.

Using a wooden spoon stir until well combined.

Roll the mixture into 1 1/2-inch meatballs, forming 24 meatballs.

Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 5-8 minutes.

Transfer to a paper towel-lined plate.

To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 3-5 minutes.

Stir in worcestershire, Dijon and sour cream; season with salt and pepper, to taste.

Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 10-12 minutes.

Serve over egg noodles and top with parsley and a tablespoon of lingonberries.