6 ServingsPrep: 30 min. Cook: 40 min.
Ingredients
- 3/4 cup seasoned bread crumbs
- 1 medium onion, chopped
- 2 Eggland's Best 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
Directions
- In a large bowl, combine the first six ingredients. Add beef; mix
- lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36).
- In a large skillet, brown meatballs in batches. Using a slotted
- spoon, remove to paper towels to drain, reserving drippings in pan.
- 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, Worcestershire sauce, pepper and salt. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally.
- Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley. Yield: 6 servings.
