Recipe courtesy of Taste of Home
This recipe needs a disclaimer. Try to prepare this ahead of time, not because its time consuming. Share with friends and family. Do not make this dish while you are extremely hungry because you will end up eating meatball after meatball before you finish the process. It happened to me!!! 🙈🙈🙈
** I personally omitted the salt in the
Gravy section and only used half of the pepper that it calls for. The beef consommé was high in salt and I think enough.
3/4 cup seasoned bread crumbs
1 medium onion, chopped
2 eggs, lightly beaten
1/3 cup minced fresh parsley
1 teaspoon coarsely ground pepper
3/4 teaspoon salt
2 pounds ground beef
1/2 cup all-purpose flour
2-3/4 cups 2% milk
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
1 tablespoon Worcestershire sauce
1 teaspoon coarsely ground pepper (I used only half of this)
3/4 teaspoon salt (I omitted this salt, the consommé provided enough for my taste)
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.