- 1
- 10 mins
- 40 mins
Ingredients
- GRAVY:
- 3/4 cup seasoned bread crumbs
- 1 medium onion, chopped
- 2 eggs, lightly beaten
- 1/3 cup fresh parsley, minced
- 1 teaspoon coarsely ground pepper
- 3/4 teaspoon salt
- 2 pounds ground beef
- 1/2 cup all-purpose flour
- 2 3/4 cups 2% milk
- 2 (10.5-ounce) cans condensed beef consomme, undiluted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon coarsely ground pepper
- 3/4 teaspoon salt
- NOODLES:
- 1 (16-ounce) package egg noodles
- 1/4 cup butter, cubed
- 1/4 cup minced fresh parsley
Preparation
Step 1
Directions
In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan.
For gravy, stir flour into drippings; cook and stir until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil; cook and stir for 2 minutes or until thickened.
Return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally.
Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.