Step 1

Prep the ingredients: Preheat the oven to 400 degrees. Bring a large pot of water with a large pinch of salt to a boil. Halve, peel, and thinly slice half the onion. Using a box grater, grate the remaining onion into a medium bowl. Quarter the mushrooms. Toss the mushrooms on one side of a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, until golden brown.

Step 2

Season the beef: Add the panko, 1 vegetable stock concentrate, and 1/2 cup water to the bowl with the onion. Using your hands, squish the mixture together until a smooth paste forms. Add the ground beef, 2 teaspoons Swedish spice blend (we sent more), and a large pinch of salt (we used 1/2 teaspoon kosher salt) to the bowl and mix until just combined.

Step 3

Make the beef stock mixture: In a large bowl mix together 1 1/2 cups water, the milk, and the remaining vegetable and beef stock concentrate. Heat 2 Tablespoons butter and a drizzle of oil in a large pan over medium heat. Add the sliced onion to the pan and cook, tossing, for 5-6 minutes, until softened.

Step 4

Cook the meatballs and egg noodles: While the onions cook, form the seasoned beef into golf-ball sized meatballs and place on the baking sheet. Return to the oven for 10-12 minutes, until cooked through. Finely chop the parsley. Add the egg noodles to the boiling water and cook for 7-9 minutes, until al dente. Drain.

Step 5

Make the sauce: Sprinkle the flour over the onions and stir to combine. Cook, stirring constantly, for 1 minute. Very slowly begin to whisk in the beef stock mixture, whisking to incorporate between each addition of liquid. Once all the liquid is added, bring the mixture to a simmer, whisking constantly, until thickened. Season with 2 teaspoons Swedish spice blend (we sent more), then taste and season with salt and additional Swedish spice blend, if desired.

Step 6

Finish and plate: When the meatballs and mushrooms are done, toss them into the sauce along with half the parsley. Plate the noodles, then top with the Swedish meatballs, sauce, and a sprinkle of parsley. Enjoy!