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.
We loved the addition of consomme to this yummy recipe! It really packed in a lot of flavor. These meatballs are terrific on their own or served-up with a crisp salad and warm bread.
Cook time: 30 Min �Prep time: 10 Min��Serves: 4-6
To Make this Amazing �Swedish Meatballs�You�Il need the following Ingredients:
Ingredients:
MEATBALLS
3 lb ground beef
1 white onion, diced
2 eggs, lightly beaten
1 c seasoned dry bread crumbs
1/2 c fresh chopped flat-leaf parsley
2 tsp coarse ground salt
1 tsp coarse ground pepper
GRAVY
4 Tbsp all purpose flour
2 10.5-OZ can(s) beef consomme
1 Tbsp Worcestershire sauce
2 c milk
1 tsp coarse ground salt
1 tsp coarse ground pepper
SERVING/PLATING
12 oz medium egg noodles, cooked according to directions
1/4 c butter
3 Tbsp fresh chopped flat-leaf parsley
Directions:
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.
2. Brown meatballs on all sides, in batches if necessary. Use a slotted spoon to remove browned meatballs to heatproof plate, leaving drippings in pan.
3. Sprinkle flour over drippings and whisk until combined. Cook for 3-4 minutes or just until flour turns light golden brown.
4.�Slowly whisk in consomm� 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.