Authentic Swedish Meatballs
Served with rice or egg noodles, Swedish meatballs are a special treat often reserved for holidays and special occasions. However, they are simple enough to make for dinner any night of the week and add variety to your weekday menu. If your family loves meatballs but has tired of meatballs and tomato sauce, give Swedish meatballs a try, and they just might become your family’s new favorite.
INGREDIENTS:
MEATBALLS:
3 lbground beef
1 white onion, diced
2 eggs, lightly beaten
1 cseasoned dry bread crumbs
1/2 cfresh chopped flat-leaf parsley
2 tspcoarse ground salt
1 tspcoarse ground pepper
GRAVY:
4 Tbspall purpose flour
2 10.5- OZ can, sbeef consomme
1 TbspWorcestershire sauce
2 cmilk
1 tspcoarse ground salt
1 tspcoarse ground pepper
SERVING/PLATING:
12 ozmedium egg noodles, cooked according to directions
1/4 cbutter
3 Tbspfresh chopped flat-leaf parsley
DIRECTIONS:
Heat a large nonstick skillet over medium-high heat. Mix the ground meat, with the onion, eggs, breadcrumbs, parsley, salt, and pepper.
With the mixture, form small meatballs about 1 inch. Brown the meatballs in the pan on all sides. Remove from the pan and place on a separate plate.
In the leftover fat from the pan, add the flour and mix until well combined. Cook for a few minutes or until the flour is golden brown.
Add the beef broth with the Worcestershire sauce and beat. Add the milk little by little, along with the salt and pepper. Do not stop beating until well combined.
Cook for five minutes and don’t stop mixing. Once the sauce is thick, return the meatballs to the skillet and cover. Let cook for 15 minutes.
Mix the butter with the noodles and serve them in different dishes of your choice. Cover the noodles with the ready meatballs while they are still hot.
Sprinkle on fresh parsley and voila!