Average Rating: 4.534482TOTAL TIME: Prep: 30 min. Cook: 40 min.
YIELD: 6 servings.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
Instructions
- 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 the consomme, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.
- 3. Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally.
- 4. Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.
Nutrition Facts
6 meatballs with 1-3/4 cups noodles and about 1/3 cup gravy: 837 calories, 33g fat (14g saturated fat), 256mg cholesterol, 1744mg sodium, 82g carbohydrate (10g sugars, 4g fiber), 50g protein.
