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Prep time
10 minutes
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Cook time
35 minutes
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Serves
4-6
Author Notes
When I smell these meatballs cooking, they are the smell of heaven to me. My mom is a great cook with a ton of fantastic recipes, but this recipe is by far my most favorite one. I think it stems from when I was growing up. Mom fixed these meatballs for all sorts of potluck suppers, PTA meetings, etc. Often, she would cook them while we were getting dressed for school. Somehow, oatmeal or Cheerios just didn’t cut it when those meatballs were browning. Of course, the scent of browning meat is so intoxicating; add to that the sweet perfume of onions caramelizing and your mouth starts watering. As silly as it may be, I actually dream of these meatballs. Yes, I can cook this recipe for myself, but it just doesn’t taste as good as when Mom cooks it. This recipe serves 4-6 [Depends on how hungry you are! There are usually NOT any leftovers. Recipe can be doubled or tripled and kept in a slow cooker on low for potlucks and buffets.] —gr8chefmb
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Ingredients
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3 pounds
Ground beef
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1
Medium white onion, peeled and diced
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2
Eggs, lightly beaten
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1 cup
Seasoned dry breadcrumbs
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1/2 cup
Fresh chopped flat-leaf parsley
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2 teaspoons
Coarse ground salt
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1 teaspoon
Coarse ground pepper
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4 tablespoons
All purpose flour
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2
10.5-ounce cans beef consommé
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1 tablespoon
Worcestershire sauce
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2 cups
Milk
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1 teaspoon
Coarse ground salt
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1 teaspoon
Coarse ground pepper
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12 ounces
Package medium egg noodles, cooked according to directions
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1/4 cup
Butter
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3 tablespoons
Fresh chopped flat-leaf parsley [garnish]
Directions
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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. Brown meatballs on all sides, in batches if necessary. Use a slotted spoon to remove browned meatballs to heatproof plate, leaving drippings in pan.
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Sprinkle flour over drippings and whisk until combined. Cook for 3-4 minutes or just until flour turns light golden brown. Slowly whisk in consommé 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.
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Toss hot cooked egg noodles with butter to coat. Divide noodles among six dinner plates. Top with 4-6 meatballs and some of the gravy; sprinkle with fresh chopped parsley.
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Note 1: 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. Serve with a green veggie (my fave is green peas) and hot rolls for the ultimate comfort food dinner.
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NOTE 2: Some might argue that a 'true' Swedish meatballs recipe includes the addition of nutmeg and/or allspice as well as a sour cream-based sauce. By all means, add nutmeg and/or allspice if you wish. As for the sour cream sauce, make the gravy with 1-1/2 cups milk and add 1/2 cup of sour cream once the gravy has thickened. Remove from heat and 1 tablespoon fresh dill weed.
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