Swedish Meatballs and Egg Noodles | Rachael Ray

Place a large pot of salted water over high heat and bring it up to a boil.

Place a large pan over medium-high heat and melt 2 tablespoons butter. Add the onion to the pan and cook until the onion is very tender, 5 to 6 minutes. Remove half the onion and cool. Over the onions in the pan, sprinkle the flour, stirring to incorporate, and cook for about 1 minute. Whisk the stock into the pan and bring up to a bubble. Let thicken to a loose gravy. Reduce heat to low and simmer while you prepare the meatballs.

In a mixing bowl, combine the cooled reserved onion, ground meats, egg, milk-soaked bread, allspice, nutmeg, parsley and season with salt and pepper. Using a small scoop or spoons, roll the meat mixture into walnut-sized balls. Drop the meatballs into the pan of simmering gravy, increase the heat to medium and simmer the meatballs in the gravy, stirring occasionally, until cooked through, about 10 minutes. Stir the ground ginger snaps into the gravy and add jelly to taste for sweetness and balance.

Cook noodles to tender in the boiling salted water according to package directions. Drain, then toss with remaining 2 tablespoons butter, salt, and chopped chives and dill.

Remove meatballs from heat and stir in creme fraiche. Serve meatballs and gravy over herbed egg noodles garnished with cornichons.