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  • Writer's pictureAlcoeur Gardens

Alcoeur Apron's Swedish Meatballs with Egg Noodles


  • 3/4 cup seasoned bread crumbs

  • 1 medium onion, chopped

  • 2 large eggs, lightly beaten

  • 1/3 cup minced fresh parsley

  • 1 teaspoon coarsely ground pepper

  • 3/4 teaspoon salt

  • 2 pounds ground beef

  • GRAVY:

  • 1/2 cup all-purpose flour

  • 2-3/4 cups 2% milk

  • 2 cans (10-1/2 ounces each) condensed beef consommé, undiluted

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon coarsely ground pepper

  • 3/4 teaspoon salt


  • 1 package (16 ounces) egg noodles

  • 1/4 cup butter, cubed

  • 1/4 cup minced fresh parsley


  • In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, 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 over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consommé, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.

  • Reduce heat to medium-low; 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.


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