INGREDIENTS :
MEATBALLS :
- 3 lbground beef
- 1white onion, diced
- 2eggs, lightly beaten
- 1 cseasoned dry bread crumbs
- 1/2 cfresh chopped flat-leaf parsley
- 2 tspcoarse ground salt
- 1 tspcoarse ground pepper
GRAVY :
- 4 Tbspall purpose flour
- 2 10.5-OZ can(s)beef consomme
- 1 TbspWorcestershire sauce
- 2 cmilk
- 1 tspcoarse ground salt
- 1 tspcoarse ground pepper
- SERVING/PLATING
- 12 ozmedium egg noodles, cooked according to directions
- 1/4 cbutter
- 3 Tbspfresh chopped flat-leaf parsley
How to Make Mom’s Swedish Meatballs Recipe :
Place a large nonstick frying pan over medium-high heat. While pan is heating, thoroughly mix together ground beef, diced onion, eggs, breadcrumbs, parsley, salt and pepper. Form mixture into 3/4- to 1-inch meatballs.
Brown meatballs on all sides, in batches if necessary. Use a slotted spoon to remove browned meatballs to heatproof plate, leaving drippings in pan.
Sprinkle flour over drippings and whisk until combined. Cook for 3-4 minutes or just until flour turns light golden brown.
Slowly whisk in consommé and Worcestershire. Add milk, salt and pepper while whisking constantly to prevent lumps. Cook for 5-6 minutes, stirring occasionally, or just until gravy starts to thicken. Add meatballs back to pan along with any accumulated juices; gently toss to coat meatballs. Lower heat to medium and simmer for uncovered for 10-15 minutes or just until meatballs are cooked through.
Toss hot cooked egg noodles with butter to coat. Divide noodles among six dinner plates. Top with 4-6 meatballs and some of the gravy; sprinkle with fresh chopped parsley.
