Swedish Meatballs

Ingreadient:

• 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
• Optional: 1/4 teaspoon each ground allspice and ground nutmeg
• NOODLES:
• 1 package (16 ounces) egg noodles
• 1/4 cup butter, cubed
• 1/4 cup minced fresh parsley

Direction

1. In a large bowl, combine the first 6 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.
2. 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 consomme, Worcestershire sauce, pepper, salt and allspice and nutmeg if desired. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes.
3. Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, until meatballs are cooked through, 15-20 minutes longer, stirring occasionally.
4. Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.