Served with rice or egg noodles, Swedish meatballs are a special treat often reserved for holidays and special occasions. However, they are simple enough to make for dinner any night of the week and add variety to your weekday menu. If your family loves meatballs but has tired of meatballs and tomato sauce, give Swedish meatballs a try, and they just might become your family’s new favorite.
Ingredients
MEATBALLS:
3lbground beef
1white onion, diced
2eggs, lightly beaten
1cseasoned dry bread crumbs
1/2cfresh chopped flat-leaf parsley
2tspcoarse ground salt
1tspcoarse ground pepper
GRAVY:
4Tbspall purpose flour
2 10.5-OZcan, sbeef consomme
1TbspWorcestershire sauce
2cmilk
1tspcoarse ground salt
1tspcoarse ground pepper
SERVING/PLATING:
12ozmedium egg noodles, cooked according to directions
1/4cbutter
3Tbspfresh chopped flat-leaf parsley
Instructions
Heat a large nonstick skillet over medium-high heat. Mix the ground meat, with the onion, eggs, breadcrumbs, parsley, salt, and pepper.
With the mixture, form small meatballs about 1 inch. Brown the meatballs in the pan on all sides. Remove from the pan and place on a separate plate.
In the leftover fat from the pan, add the flour and mix until well combined. Cook for a few minutes or until the flour is golden brown.
Add the beef broth with the Worcestershire sauce and beat. Add the milk little by little, along with the salt and pepper. Do not stop beating until well combined.
Cook for five minutes and don't stop mixing. Once the sauce is thick, return the meatballs to the skillet and cover. Let cook for 15 minutes.
Mix the butter with the noodles and serve them in different dishes of your choice. Cover the noodles with the ready meatballs while they are still hot.