Swedish Meatballs
Servings: 6
Ingredients
- 3/4 cup seasoned bread crumbs
- 1 medium onion chopped
- 2 large eggs lightly beaten
- 1/3 cup minced fresh parsley
- 1 teaspoon coarsely ground pepper
- 3/4 teaspoon salt
- 2 lbs. ground beef or turkey
GRAVY:
- 1/2 cup all-purpose flour
- 2-3/4 cups 2% milk
- 2 cans 10-1/2 ounces each condensed beef consumme, undiluted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon coarsely ground pepper
- 3/4 teaspoon salt
NOODLES:
- 1 package 16 ounces egg noodles
- 1/4 cup butter cubed
- 1/4 cup minced fresh parsley
Instructions
- In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan.
- For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consumme, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.
- Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally.
- Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley. Yield: 6 servings.
Notes
Recipe By: Taste of Home
Serving Size: 6
Serving Size: 6