Tender Meatballs (Print Version)
# Ingredients:
→ Noodles
01 -
1/4 cup minced fresh parsley
02 -
1/4 cup butter, cubed
03 -
1 package (16 ounces) egg noodles
→ Gravy
04 -
3/4 teaspoon salt
05 -
1/4 teaspoon ground nutmeg (optional)
06 -
1 tablespoon Worcestershire sauce
07 -
1 teaspoon coarsely ground pepper
08 -
1/4 teaspoon ground allspice (optional)
09 -
1/2 cup all-purpose flour
10 -
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
11 -
2-3/4 cups 2% milk
→ Meatballs
12 -
2 pounds ground beef
13 -
3/4 teaspoon salt
14 -
1 teaspoon coarsely ground pepper
15 -
1/3 cup minced fresh parsley
16 -
2 large eggs, lightly beaten
17 -
1 medium onion, chopped
18 -
3/4 cup seasoned bread crumbs
# Instructions:
01 -
Take a big bowl and combine the bread crumbs, chopped onion, eggs, parsley, salt, and pepper. Add in the ground beef and mix everything together gently—you don’t want to overwork it. Form into around 36 balls, each about 1-1/2 inches.
02 -
Use a large skillet to cook the meatballs in several batches over medium heat. Let them brown nicely. Scoop them out onto paper towels with a slotted spoon so any leftover grease drains off. Keep the drippings in the skillet for gravy.
03 -
Sprinkle flour into the pan drippings and stir while cooking over medium-high heat until the mixture turns light brown but doesn’t scorch. Slowly pour in the milk as you whisk to keep it smooth. Mix in the beef consomme, Worcestershire sauce, allspice, nutmeg, salt, and pepper. Cook and stir until it thickens, about 2 minutes.
04 -
Lower the heat to medium-low and gently place the meatballs back into the skillet. Give it a stir occasionally and let them cook uncovered for 15-20 minutes, until they’re fully done.
05 -
Follow the instructions on the noodle package to cook them. Drain the noodles, toss them with cubed butter, and serve alongside the meatballs. Sprinkle over some parsley for a fresh touch.
# Notes:
01 -
Adding nutmeg and allspice boosts the rich flavor of the meatballs and gravy.