Not High Swedish Meatballs

So I'm not high but this was still amazing/mostly off the cuff.
Note, this is for my big ol' family, knock down your proportions as appropriate

Viking Meatballs
1.5 lb ground pork
(or .75 lb pork, .75 lb veal)
1 lb ground stag (aka venison sausage)
3-4 onions
3 cloves garlic
Tarragon (dried for ease)
Dill (fresh)
Thyme (dry)
Dijon
Nutmeg
2 eggs
1 cup breadcrumbs
.5 lb mushrooms
Butter/oil
Beef broth
Quick-whisk flour
Sour cream
Parsley for garnish

Salt & pepper (derr)

Step one: Put Garrison Keillor on the radio

Dice onions to about a quarter inch, season and sweat extensively at low heat to not quite caramelized but very soft (I loathe big chunks of half raw onion in my meatballs/meatloaf) with two cloves smashed garlic. This could take a while, I just let it sit at very low and stir from time to time, 10-15 minutes.
While that's cooking mix meats with a strong pinch of the above herbs/spices (emphasis on my beloved tarragon, go easy on the dill, it's strong of course) and a squirt of dijon (.5 tbsp). Bit of salt loads of pepper.
Add onions, mix a bit and add (beaten) eggs, toss. Mix (hands work best) with half a cup of breadcrumbs, if it seems too wet/unmanageable add the rest. The mix should be just slightly crumbly.

Roll meat mix into balls. I like somewhere between a golfball and a racquetball ball.
In a large pan fry (5-6) balls all around a bit (enough to get some delicious brown bits in the pan) in butter & oil, place in baking pan & cover with foil. Continue cooking in a 330 (or so) degree oven while the rest of the balls are prepared.

While meatballs are in the pan dice one large yellow onion as fine as you can and smash one clove garlic. Throw in with mushrooms (sliced or diced fine, I prefere the latter) to whatever oil remains in the pan after all meatballs are in the oven. Add oil if necessary.
Give a quick saute one medium high until nicely browned. Clear some room & add three pats butter & .5 tbsp of oil. Add quick-whisk flour (Wondra, it's basically superfine flour) and whisk until fully combined.

Add approx three cups beef broth and stir; heat until a loose gravy forms and add .5 cup sour cream. Mix until fully combined.

Take meatballs out of oven. This should be about fifteen-twenty minutes overall in there, they should be fully cooked. Pour whatever fat/juice is in the pan into the gravy and stir. Add meatballs and coat.
Serve over egg noodles (mmm…egg noodles) with a bunch of fresh parsley.

Enjoy your stag with a great flagon of mead before raiding the English coast, Norse warrior.