Ingredients: |
Ingredients: 3/4 cup seasoned bread crumbs 1 medium onion, chopped 2 large eggs, lightly beaten 1/3 cup minced fresh parsley 1 teaspoon coarsely ground pepper 3/4 teaspoon salt 2 pounds ground beef GRAVY: 1/2 cup all-purpose flour 2-3/4 cups 2% milk 2 cans (10-1/2 ounces each) condensed beef consomme, undiluted 1 tablespoon Worcestershire sauce 1 teaspoon coarsely ground pepper 3/4 teaspoon salt NOODLES: 1 package (16 ounces) egg noodles 1/4 cup butter, cubed 1/4 cup minced fresh parsley
|
Directions: |
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 over medium heat, 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 over medium-high heat 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 over medium-high heat; cook and stir for 2 minutes or until thickened.
Reduce heat to medium-low; 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. |