Prep : 30 minutes Cook : 40 minutes Makes 6 servings
3/4 cup seasoned bread crumbs
1 medium onion , chopped
2 eggs lightly beaten
1/3 cup minced fresh parsley
1 teaspoon coarsely ground pepper
1/4 teaspoon salt
2 pounds ground beef
Gravy:
1/2 cup all-purpuse 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
1 . In a large bowl , combine the first 6 ingredients . Add beef ; mix lightly but thoroughly . Shape into 1-1/2-inch meatballs (about 36). In a large skillet , brown meatballs in batches . Using a slotted spoon , remove to paper towels to drain , preserving drippings in pan .
2 . FOR GRAVY :Stir flour into drippings ; cook and stir until light brown (do not burn) . Gradually whisk in milk until smooth . Stir in the consomme , Worcertershire sauce , pepper and stir 2 minutes or until thickened .
3 . Return meatballs to pan . Cook uncovered 15 to 20 minutes longer or until meatballs are cooked through , stirring ocassionally .
4 . Meanwhile , cook noodles accordling to package directions . Drain ; toss with butter . Serve with meatball mixture ; sprinkle with parsley .
Me'Ma fixed these for family dinners , potluck suppers and PTA meetings . The scent of carameling onions and browning meat is intoxicating .
