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Instructions |
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In a large bowl, combine the first 6 ingredients. Add beef and mix lightly but thoroughly. Shape into 1 1/2 inch balls (about 36). In a large skillet, brown meatballs in batches if necessary. Using a slotted spoon, remove balls to paper towels to drain reserving the drippings in the pan.
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For gravy, stir flour into drippings (you may need to add some bacon grease to make enough grease for the flour) Brown the flour but be careful not to burn it. Gradually whisk in the milk until smooth. Stir in the beef broth, Worcestershire sauce, pepper and salt. Bring to a boil and cook and stir for 2 min or until thickened.
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Return meatballs to the pan. Cook uncovered for 15-20 min longer until the meatballs are cooked through, stirring occasionally.
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Meanwhile, cook noodles according to package directions. Drain; toss with butter and parsley. Serve with meatball/gravy mixture.
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Originally Submitted
2/2/2013
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