SWEDISH MEATBALLS RECIPE
Ingredients
- 3/4 cup breadcrumbs seasoned
- 1 medium onion chopped
- 2 large eggs lightly beaten
- 1/3 cup parsley minced fresh
- 1 tsp black pepper
- 3/4 tsp salt
- 2 lbs ground beef
GRAVY
- 1/2 cup all-purpose flour
- 2 3/4 cups milk 2%
- 1 tbs Worcestershire sauce
- 1 tsp salt
- 2 cans beef consomme condensed (10-1/2 oz each) undiluted
NOODLES
- 1 pkg egg noodles (16 oz)
- 1/4 cup butter cubed
- 1/4 cup parsley fresh, minced
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 consommé, 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.
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