Ingredients
MEATBALLS:
-3 lb ground beef
-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 can(s) beef consomme (10.5 oz each)
-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:
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, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan.
For gravy, stir flour into drippings; cook and stir 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; cook and stir for 2 minutes or until thickened.
Return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally.
Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.