Swedish Meatballs

Make meatballs. In a large bowl combine 1 lb. ground beef, 1 beaten egg, 1 teaspoon garlic powder, 1/2 of a medium onion grated, 1 teaspoon dried thyme leaves, 1/4 teaspoon paprika, 1/8 teaspoon nutmeg, 1/2 teaspoon salt and 1/3 cup plain bread crumbs. Mix just till combined. Using a tablespoon, roll meatballs and place them in a large pan. If using lean ground meat add a tablespoon of vegetable oil to the skillet if you need. You may need to cook the meatballs in batches so the pan doesn't get too crowded. Cook meatballs on medium heat, then set aside. Don't wipe pan, you're going to use it for the sauce.

On medium heat, in the same pan used to make the meatballs add 3 tablespoons of butter and 3 tablespoons of flour. Whisk for about a minute.

Add 2 cups of beef broth, 2 cups of cream, 1/2 teaspoon of onion powder, 1 tablespoon Marsala wine, 1/2 teaspoon of salt, pepper to taste, 1/2 teaspoon of dried thyme leaves and 1/4 cup fresh chopped parsley whisking frequently until sauce thickens.

Boil noodles according to package.

Once sauce has thickened, add meatballs into the sauce and sprinkle with more fresh parsley.

Toss noodles in sauce and plate with meatballs on top, more fresh parsley and cracked pepper. Enjoy!