Swedish Meatballs with Creamy Gravy
Ingredients:
For the Meatballs:
3 lb ground beef
1 white onion, finely diced
2 eggs, lightly beaten
1 cup seasoned dry breadcrumbs
1/2 cup fresh flat-leaf parsley, chopped
2 tsp coarse ground salt
1 tsp coarse ground black pepper
For the Gravy:
4 tbsp all-purpose flour
2 cans (10.5 oz each) beef consomme
1 tbsp Worcestershire sauce
2 cups milk
1 tsp coarse ground salt
1 tsp coarse ground black pepper
For Serving:
12 oz medium egg noodles, cooked according to package directions
1/4 cup butter
3 tbsp fresh flat-leaf parsley, chopped
Directions:
Prepare the Meatballs:
In a large mixing bowl, combine the ground beef, diced onion, beaten eggs, breadcrumbs, chopped parsley, salt, and pepper. Mix until well incorporated.
Shape the Meatballs:
Roll the mixture into small meatballs, approximately 1 inch in diameter.
Cook the Meatballs:
Melt the butter in a large skillet over medium heat. Cook the meatballs in batches, browning them on all sides. This should take about 8-10 minutes per batch. Once cooked, remove the meatballs from the skillet and set them aside.
Make the Gravy:
In the same skillet, sprinkle the flour into the remaining drippings. Stir constantly to create a roux, cooking for 1-2 minutes until it turns golden brown.
Whisk in Liquids:
Gradually whisk in the beef consomme and Worcestershire sauce, followed by the milk. Continue whisking until the gravy is smooth and starts to thicken.
Simmer Meatballs:
Season the gravy with salt and pepper, then return the meatballs to the skillet, coating them well in the gravy. Let them simmer on low for 10 minutes to absorb the flavors.
Prepare Noodles:
While the meatballs are simmering, cook the egg noodles according to package instructions. Drain and toss them with butter.
Serve:
Serve the meatballs over the buttered egg noodles, garnishing with fresh chopped parsley.
Servings: 6-8