Post by Loupy on Jun 12, 2012 16:26:29 GMT -7
Mom's Swedish Meatballs
by Marybeth Mank @ justapinch.com
Photo by Marybeth Mank @ justapinch.com
Marybeth says...
This recipe calls for consomme which has a stronger flavor than regular beef broth. (Look for it in the soup aisle.) If you cannot find consomme, beef broth or stock may be substituted. It will still taste great. Mom's original recipe calls for dried parsley, too. Occasionally, when I make this recipe, I add a pinch of rubbed sage. I believe Mom may have gotten this recipe out of her original copy of the big red plaid cookbook from Better Homes & Gardens, but I cannot remember. This is my all-time favorite recipe from her. It really is a simple recipe but the taste cannot be beat.
Cook time: 30 Min
Prep time: 10 Min
Serves: 4-6
(Depends on how hungry you are! There are usually NOT any leftovers. Recipe can be doubled or tripled.)
Ingredients:
MEATBALLS
2 lb ground beef
1 lb ground pork
1 white onion, diced
2 eggs, lightly beaten
1 c seasoned dry bread crumbs
1/2 c fresh chopped flat-leaf parsley
2 tsp coarse ground salt
1 tsp coarse ground pepper
GRAVY
4 Tbsp all purpose flour
2 10.5-OZ can(s) beef consomme
1 Tbsp worcestershire sauce
2 c milk
1 tsp coarse ground salt
1 tsp coarse ground pepper
SERVING/PLATING
12 oz medium egg noodles, cooked according to directions
1/4 c butter
3 Tbsp fresh chopped flat-leaf parsley
Directions
Place a large nonstick frying pan over medium-high heat.
While pan is heating, thoroughly mix together ground beef, pork, diced onion, eggs, breadcrumbs, parsley, salt and pepper.
Form mixture into 3/4- to 1-inch meatballs.
Brown meatballs on all sides, in batches if necessary.
Use a slotted spoon to remove browned meatballs to heatproof plate, leaving drippings in pan.
Sprinkle flour over drippings and whisk until combined.
Cook for 3-4 minutes or just until flour turns light golden brown.
Slowly whisk in consommé and Worcestershire.
Add milk, salt and pepper while whisking constantly to prevent lumps. Cook for 5-6 minutes, stirring occasionally, or just until gravy starts to thicken.
Add meatballs back to pan along with any accumulated juices; gently toss to coat meatballs. Lower heat to medium and simmer for uncovered for 10-15 minutes or just until meatballs are cooked through.
Toss hot cooked egg noodles with butter to coat.
Divide noodles among six dinner plates.
Top with 4-6 meatballs and some of the gravy; sprinkle with fresh chopped parsley.
All rights reserved.
by Marybeth Mank @ justapinch.com
Photo by Marybeth Mank @ justapinch.com
Marybeth says...
This recipe calls for consomme which has a stronger flavor than regular beef broth. (Look for it in the soup aisle.) If you cannot find consomme, beef broth or stock may be substituted. It will still taste great. Mom's original recipe calls for dried parsley, too. Occasionally, when I make this recipe, I add a pinch of rubbed sage. I believe Mom may have gotten this recipe out of her original copy of the big red plaid cookbook from Better Homes & Gardens, but I cannot remember. This is my all-time favorite recipe from her. It really is a simple recipe but the taste cannot be beat.
Cook time: 30 Min
Prep time: 10 Min
Serves: 4-6
(Depends on how hungry you are! There are usually NOT any leftovers. Recipe can be doubled or tripled.)
Ingredients:
MEATBALLS
2 lb ground beef
1 lb ground pork
1 white onion, diced
2 eggs, lightly beaten
1 c seasoned dry bread crumbs
1/2 c fresh chopped flat-leaf parsley
2 tsp coarse ground salt
1 tsp coarse ground pepper
GRAVY
4 Tbsp all purpose flour
2 10.5-OZ can(s) beef consomme
1 Tbsp worcestershire sauce
2 c milk
1 tsp coarse ground salt
1 tsp coarse ground pepper
SERVING/PLATING
12 oz medium egg noodles, cooked according to directions
1/4 c butter
3 Tbsp fresh chopped flat-leaf parsley
Directions
Place a large nonstick frying pan over medium-high heat.
While pan is heating, thoroughly mix together ground beef, pork, diced onion, eggs, breadcrumbs, parsley, salt and pepper.
Form mixture into 3/4- to 1-inch meatballs.
Brown meatballs on all sides, in batches if necessary.
Use a slotted spoon to remove browned meatballs to heatproof plate, leaving drippings in pan.
Sprinkle flour over drippings and whisk until combined.
Cook for 3-4 minutes or just until flour turns light golden brown.
Slowly whisk in consommé and Worcestershire.
Add milk, salt and pepper while whisking constantly to prevent lumps. Cook for 5-6 minutes, stirring occasionally, or just until gravy starts to thicken.
Add meatballs back to pan along with any accumulated juices; gently toss to coat meatballs. Lower heat to medium and simmer for uncovered for 10-15 minutes or just until meatballs are cooked through.
Toss hot cooked egg noodles with butter to coat.
Divide noodles among six dinner plates.
Top with 4-6 meatballs and some of the gravy; sprinkle with fresh chopped parsley.
All rights reserved.
