Swedish Meatballs

I feel like I'm running in 10 different directions at a time lately.  I am either cheering on my son at a baseball game or driving my daughter to practice or games for TWO (yes, I said 2) soccer teams.  I've also added planning committee for an end of the year dance for my daughter's class to my already full calendar.  Not to mention trying to keep up with all of the catering orders that have been coming in lately.  Maintaining some type of order in the house - all while still trying maintain my sanity, has been a challenge.  Needless to say, dinners in our house have suffered lately.  We've feasted mainly on leftovers and super quick and easy meals that I can pack to eat at the field. Although nobody's complaining, I've missed cooking family dinners.  Feeling the need to get back to my culinary roots, I made a proper dinner for my family recently, even though it meant that I had to stay up frosting cookies way later than I would have liked to.  (Totally worth it by the way.)  Homemade family dinners - I've missed you. This recipe came from the February 2013 issue of Taste of Home.

Swedish Meatballs
3/4 cup bread crumbs
1 medium onion, chopped
2 eggs
1/3 cup fresh parsley, chopped
1 teaspoon pepper
3/4 teaspoon salt
2 pounds ground beef
Gravy
1/2 cup flour
2 3/4 cups flour
2 cans beef consomme
1 Tablespoon Worcestershire
1 teaspoon pepper
3/4 teaspoon salt
Noodles
16 ounce package egg noodles
1/4 cup butter
1/4 cup fresh parsley, minced

Combine first 6 ingredients in bowl.
 


 
Add beef and mix.
Shape into 1 1/2 inch meatballs.

Brown meatballs in a skillet.

Remove to paper towels to drain.

Stir flour into drippings.

Whisk in milk and stir until smooth.

Stir in consomme, Worcestershire, pepper and salt.  Bring to a boil.  Stir for 2 minutes to thicken.

Return meatballs to pan.  Cook 15 - 20 minutes, uncovered.

Cook noodles according to package directions.
















Toss with butter.







Serve meatballs and gravy over noodles.

My daughter, the carnivore, loved these Swedish meatballs.  I love the satisfied look on the faces of my sweet family when I serve them a home cooked meal. 

The meatballs are really good on their own too if you prefer to eat them without the noodles.

Ciao!

Swedish Meatballs
3/4 cup bread crumbs
1 medium onion, chopped
2 eggs
1/3 cup fresh parsley, chopped
1 teaspoon pepper
3/4 teaspoon salt
2 pounds ground beef
Gravy
1/2 cup flour
2 3/4 cups flour
2 cans beef consomme
1 Tablespoon Worcestershire
1 teaspoon pepper
3/4 teaspoon salt
Noodles
16 ounce package egg noodles
1/4 cup butter
1/4 cup fresh parsley, minced

Combine first 6 ingredients in bowl.  Add beef and mix.  Shape into 1 1/2 inch meatballs.  Brown meatballs in a skillet.  Remove to paper towels to drain.  Stir flour into drippings.  Whisk in milk and stir until smooth.  Stir in consomme, Worcestershire, pepper and salt.  Bring to a boil.   Stir for 2 minutes to thicken. Return meatballs to pan.  Cook 15 - 20 minutes, uncovered.  Cook noodles according to package directions.  Tosswith butter.  Serve meatballs over noodles.