Mom’s Swedish Meatballs Over Noodles

By á-25087

Mom fixed these meatballs for all sorts of family dinners, potluck suppers and PTA meetings. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone’s mouth starts watering. —Marybeth Mank, Mesquite, Texas

Ingredients

• GRAVY:
• 3/4 cup seasoned bread crumbs
• 1 medium onion, chopped
• 2 eggs, lightly beaten
• 1/3 cup fresh parsley, minced
• 1 teaspoon coarsely ground pepper
• 3/4 teaspoon salt
• 2 pounds ground beef
• 1/2 cup all-purpose flour
• 2 3/4 cups 2% milk
• 2 (10.5-ounce) cans condensed beef consomme, undiluted
• 1 tablespoon Worcestershire sauce
• 1 teaspoon coarsely ground pepper
• 3/4 teaspoon salt
• NOODLES:
• 1 (16-ounce) package egg noodles
• 1/4 cup butter, cubed
• 1/4 cup minced fresh parsley

Preparation

Step 1

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, 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 and stir until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil; cook and stir for 2 minutes or until thickened.

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.