This is a fabulous classic way to make Swedish meatballs with fresh ingredients. Making a roux with the meat drippings creates a wonderfully rich gravy. We loved the addition of consomme. It really packed in a lot of flavor. The meatballs are seasoned perfectly and cook down into the gravy. Pouring the meatballs and gravy over buttered noodles is heavenly. These Swedish meatballs are terrific on their own or served up with a crisp salad and warm bread. This recipe calls for consomme which has a stronger flavor than regular beef broth. If you cannot find consomme, beef broth may be substituted. It will still taste great. Mom's original recipe calls for dried parsley, too. Occasionally, when I make this recipe, I add a pinch of rubbed sage.I believe Mom may have gotten this recipe out of her original copy of the big red plaid cookbook from Better Homes & Gardens, but I cannot remember. This is my all-time favorite recipe from her. It really is a simple recipe but the taste cannot be beat.
Ingredients :
- MEATBALLS
- 3 pound(s) ground beef
- 1 - white onion
- diced
- 2 - eggs
- lightly beaten
- 1 cup(s) seasoned dry bread crumbs
- 1/2 cup(s) fresh chopped flat-leaf parsley
- 2 teaspoon(s) coarse ground salt
- 1 teaspoon(s) coarse ground pepper
- GRAVY
- 4 tablespoon(s) all-purpose flour
- 2 can(s) beef consomme (10.5 oz each)
- 1 tablespoon(s) Worcestershire sauce
- 2 cup(s) milk
- 1 teaspoon(s) coarse ground salt
- 1 teaspoon(s) coarse ground pepper
- SERVING/PLATING
- 12 ounce(s) medium egg noodles
- cooked according to directions
- 1/4 cup(s) butter
- 3 tablespoon(s) fresh chopped flat-leaf parsley
Intructions :
- Place a large nonstick frying pan over medium-high heat. While the pan is heating
- thoroughly mix together ground beef
- diced onion
- eggs
- bread crumbs
- 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 a heatproof plate. Leave 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 consomme 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.
Rated 5/5 based on 85 Reviews
Keyword : swedish-meatballs-German-Beef