Swedish Meatballs with Red Currant Pan Sauce

The silky and sweet red currant sauce in the pan will be delicious served with pork chops or grilled poultry. Use leftover jam for anything from spreading on cookies to creating a flavoring base for barbecue sauce.
Cook the noodles according to the directions on the package, without adding salt or fat. Drain; drizzle with butter, cover and set aside.Combine the grated onion, panko, milk, dill, 1/2 teaspoon pepper, 1/4 teaspoon salt, allspice, and nutmeg in a large bowl; stir to moisten the panko. Add the beef; mix with your hands until smooth. Carefully shape the beef mixture into 20 balls (about 1 tablespoon each).Preheat a large skillet over medium-high heat. Brush the mold with cooking spray. Place the meatballs in the pan; cook for 6 minutes, turning occasionally, or just until tender (a thermometer inserted in the middle of the meatballs should read 160 °). Transfer the meatballs to a plate covered with a paper towel; leave the pieces to brown in the pan.In a medium bowl, add the flour; gradually beat with the broth. Return the skillet to medium-high heat; add the stock mixture and jelly. Cook for 2 minutes or until they thicken and bubble, stirring constantly with a whisk. Remove the pan from the heat; whisk together the sour cream, remaining 1/2 teaspoon pepper, and 1/2 teaspoon salt. Serve the meatballs and noodle sauce.