Swedish Meatballs

I adore Swedish Meatballs, I remember a friend of my Mom's who made them when I was a child and I loved them. They are classic and comforting, yet delicious enough to serve to guests. This recipe was developed through trial and error. I think it is delicious and my husband adores it. The only Swedish Meatballs he had eaten prior to mine were from the frozen foods aisle. So, these really impressed him.

INGREDIENTS:

MEATBALLS:
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
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
2 pounds ground beef

GRAVY:
1/2 cup all-purpose flour
2-3/4 cups milk
3 cups beef broth or beef consome
1 tablespoon Worcestershire sauce
1 teaspoon coarsely ground pepper
3/4 teaspoon salt

NOODLES:
1 package (16 ounces) egg noodles
1/4 cup butter, cubed
1/4 cup minced fresh parsley

In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs. I like to make them fairly small like cocktail size, so I use my 1/2 Tablespoon measuring spoon to scoop the meat up. I don't bother rolling them, I just scoop and put them in the oil.   In a large skillet, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan.

Heat the milk in the microwave for 1 minute to take the chill off, this help keep it from gtting lumpy. For gravy, stir flour into drippings; cook and stir until light brown. . Gradually whisk in milk until smooth. Stir in the broth, 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.