Swedish Meatballs
February 1, 2020 • 0 comments
Savor the rich flavors of our farm's 100% grass-fed ground beef in this classic Swedish Meatballs recipe, perfectly seasoned, smothered with gravy and served with egg noodles for a comforting and hearty dish.
- Servings: 4-6
Ingredients
- (3lb) Ground Beef
- (1) Onion, Diced
- (2 eggs, lightly beaten) Chicken Eggs - Dozen
- (1C) Seasoned Dry Bread Crumbs
- (1/2 C) Fresh chopped flat-leaf parsley (or 1 Tbsp dried parsley)
- (2 tsp) Salt
- (1 tsp) Black Pepper
- (4 Tbsp) GRAVY: Flour
- (2 1/2 C) Beef consommé or broth (use our beef bones!)
- (1 Tbsp) Worcestershire sauce
- (2 C) Whole Milk - Pint
- (1 tsp) Salt
- (1 tsp) Black Pepper
- (12 oz) Medium egg noodles, cooked
- (1/4 C) Salted Meadow Butter
- (3 Tbsp) Fresh chopped flat-leaf parsley (or1/2 Tbsp dried parsley)
Directions
- Thoroughly mix together ground beef, onion, eggs, breadcrumbs, parsley, salt & pepper. Form into ¾ -1” meatballs.
- Heat large non-stick frying pan over med-high heat (a Dutch oven or electric frying pan can also work well). Brown meatballs on all sides, in batches if needed. Use slotted spoon to remove meatballs to 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/broth 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 & juices back to pan; gently toss to coat meatballs. Lower heat to medium and simmer uncovered for 10-15 minutes or just until meatballs are cooked through.
- Toss hot cooked egg noodles
with butter to coat. Divide noodles among plates and top with meatballs
& gravy. Sprinkle with parsley.
