- 4
- 10 mins
- 40 mins
Ingredients
- Ingredients
- MEATBALLS
- 3 3
- lb
- ground beef
- 1 1
- white onion, diced
- 2 2
- eggs, lightly beaten
- 1 1
- c
- seasoned dry bread crumbs
- 1/2 1/2
- c
- fresh chopped flat-leaf parsley
- 2 2
- tsp
- coarse ground salt
- 1 1
- tsp
- coarse ground pepper
- GRAVY
- 4 4
- Tbsp
- all purpose flour
- 2 10.5-OZ
- can(s)
- beef consomme
- 1 1
- Tbsp
- worcestershire sauce
- 2 2
- c
- milk
- 1 1
- tsp
- coarse ground salt
- 1 1
- tsp
- coarse ground pepper
- SERVING/PLATING
- 12 12
- oz
- medium egg noodles, cooked according to directions
- 1/4 1/4
- c
- butter
- get recipes @ goboldwithbutter.com
- 3 3
- Tbsp
- fresh chopped flat-leaf parsley
Preparation
Step 1
Directions
1
1. Place a large nonstick frying pan over medium-high heat. While pan is heating, thoroughly mix together ground beef, diced onion, eggs, breadcrumbs, 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 heatproof plate, leaving drippings in pan.
2
2. Sprinkle flour over drippings and whisk until combined. Cook for 3-4 minutes or just until flour turns light golden brown. Slowly whisk in consommé 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.
3
3. 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.