RED PLAID COOKBOOK RECIPES

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EASY SWEDISH MEATBALLS | JUST A PINCH RECIPES



Easy Swedish Meatballs | Just A Pinch Recipes image

This is a fabulous classic way to make Swedish meatballs with fresh ingredients. Making a roux with the meat drippings creates a wonderfully rich gravy. We loved the addition of consomme. It really packed in a lot of flavor. The meatballs are seasoned perfectly and cook down into the gravy. Pouring the meatballs and gravy over buttered noodles is heavenly. These Swedish meatballs are terrific on their own or served up with a crisp salad and warm bread.

Provided by Marybeth Mank @gr8chefmb

Categories     Beef

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 19

MEATBALLS
3 pound(s) ground beef
1 - white onion, diced
2 - eggs, lightly beaten
1 cup(s) seasoned dry bread crumbs
1/2 cup(s) fresh chopped flat-leaf parsley
2 teaspoon(s) coarse ground salt
1 teaspoon(s) coarse ground pepper
GRAVY
4 tablespoon(s) all-purpose flour
2 can(s) beef consomme (10.5 oz each)
1 tablespoon(s) Worcestershire sauce
2 cup(s) milk
1 teaspoon(s) coarse ground salt
1 teaspoon(s) coarse ground pepper
SERVING/PLATING
12 ounce(s) medium egg noodles, cooked according to directions
1/4 cup(s) butter
3 tablespoon(s) fresh chopped flat-leaf parsley

Steps:

  • Place a large nonstick frying pan over medium-high heat. While the pan is heating, thoroughly mix together ground beef, diced onion, eggs, bread crumbs, 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 a heatproof plate. Leave 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 consomme 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.

EASY SWEDISH MEATBALLS | JUST A PINCH RECIPES



Easy Swedish Meatballs | Just A Pinch Recipes image

This is a fabulous classic way to make Swedish meatballs with fresh ingredients. Making a roux with the meat drippings creates a wonderfully rich gravy. We loved the addition of consomme. It really packed in a lot of flavor. The meatballs are seasoned perfectly and cook down into the gravy. Pouring the meatballs and gravy over buttered noodles is heavenly. These Swedish meatballs are terrific on their own or served up with a crisp salad and warm bread.

Provided by Marybeth Mank @gr8chefmb

Categories     Beef

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 19

MEATBALLS
3 pound(s) ground beef
1 - white onion, diced
2 - eggs, lightly beaten
1 cup(s) seasoned dry bread crumbs
1/2 cup(s) fresh chopped flat-leaf parsley
2 teaspoon(s) coarse ground salt
1 teaspoon(s) coarse ground pepper
GRAVY
4 tablespoon(s) all-purpose flour
2 can(s) beef consomme (10.5 oz each)
1 tablespoon(s) Worcestershire sauce
2 cup(s) milk
1 teaspoon(s) coarse ground salt
1 teaspoon(s) coarse ground pepper
SERVING/PLATING
12 ounce(s) medium egg noodles, cooked according to directions
1/4 cup(s) butter
3 tablespoon(s) fresh chopped flat-leaf parsley

Steps:

  • Place a large nonstick frying pan over medium-high heat. While the pan is heating, thoroughly mix together ground beef, diced onion, eggs, bread crumbs, 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 a heatproof plate. Leave 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 consomme 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.

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