Swedish Meatballs (Print Version)
# Ingredients:
→ Meatballs
01 -
3/4 cup seasoned bread crumbs
02 -
1 medium onion, chopped
03 -
2 large eggs, lightly beaten
04 -
1/3 cup minced fresh parsley
05 -
1 teaspoon coarsely ground pepper
06 -
3/4 teaspoon salt
07 -
2 pounds ground beef
→ Gravy
08 -
1/2 cup all-purpose flour
09 -
2-3/4 cups 2% milk
10 -
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
11 -
1 tablespoon Worcestershire sauce
12 -
1 teaspoon coarsely ground pepper
13 -
3/4 teaspoon salt
14 -
1/4 teaspoon ground allspice (optional)
15 -
1/4 teaspoon ground nutmeg (optional)
→ Noodles
16 -
1 package (16 ounces) egg noodles
17 -
1/4 cup butter, cubed
18 -
1/4 cup minced fresh parsley
# Instructions:
01 -
In a large bowl, combine bread crumbs, onion, eggs, parsley, pepper, and salt. Add ground beef; mix lightly but thoroughly. Shape into 1-1/2 inch meatballs (approximately 36).
02 -
In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove meatballs to paper towels to drain, reserving drippings in the pan.
03 -
Stir flour into the reserved drippings and cook over medium-high heat until light brown, ensuring it does not burn. Gradually whisk in milk until smooth. Stir in beef consomme, Worcestershire sauce, pepper, salt, and optional allspice and nutmeg. Bring to a boil over medium-high heat; cook and stir until thickened, approximately 2 minutes.
04 -
Reduce heat to medium-low and return meatballs to the pan. Cook uncovered, stirring occasionally, until the meatballs are cooked through, approximately 15-20 minutes.
05 -
Cook noodles according to package directions. Drain and toss with butter. Serve noodles with meatball mixture and sprinkle with parsley.
# Notes:
01 -
Optional spices like allspice and nutmeg enhance the flavor of the gravy and meatballs.