Swedish Meatballs

1 small onion, finely chopped
3 T olive oil
24 oz (2 cans) evaporated milk
1/2 bunch parsley, finely chopped
1 C bread crumbs
1 1/2 t salt
1 t allspice
1 t pepper
2 eggs
2 lbs lean ground beef
16 oz uncooked egg noodles
4 t beef bouillon
1/2 t anchovy paste, optional
2 T corn starch
juice of 1 lemon
canned lingonberries, optional

Start boiling a pot of water.
Separately, sauté onion in 1 T oil over medium heat until translucent.
Open both cans of milk and measure out 1 C.
In a bowl, combine 1 C evaporated milk, onion, parsley, and bread crumbs.
Add salt, spice, pepper, egg and ground beef.
Heat 2 T oil in skillet.
Shape meatballs and sear well over medium low.
Remove seared meatballs onto plate and set aside.
Meanwhile, boil noodles and reserve 2 C pasta water.
Whisk cornstarch into small amount of cool water.
Once smooth, add pasta water.
Whisk in beef bouillon and anchovy paste.
Once all meatballs are cooked and removed, reduce heat to low.
Pour sauce into skillet, deglaze, bring to a boil, and let thicken.
Add remaining milk, cook for a few mins, and add lemon juice.
Place meatballs in sauce and cover.
Let meatballs steam in sauce until insides are cooked through.
Serve with egg noodles and canned lingonberries.

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