Mom fixed these meatballs for all sorts of family dinners, potluck suppers and PTA meetings. After smelling the aromas of browning meat and caramelized onions, everyone will be ready to eat.
—MARYBETH MANK MESQUITE, TX
PREP: 30 MIN. • COOK: 40 MIN. • MAKES: 6 SERVINGS
3/4 cup seasoned bread crumbs
1 medium onion, chopped
2 large 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
1. 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 over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan.
2. For gravy, stir flour into drippings; cook over medium-high heat 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 over medium-high heat; cook and stir for 2 minutes or until thickened.
3. Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally.
4. Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.
PER SERVING 6 meatballs with 1 3/4 cups noodles and about 1/3 cup sauce: 837 cal., 33g fat (14g sat. fat), 256mg chol., 1744mg sod., 82g carb. (10g sugars, 4g fiber), 50g pro.