Yummy Swedish Meatballs

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.