Meatballs make a meal more fun


We salute bite-sized treats! They’re fun to eat and always impress on a plate. What’s one of the most fun mini morsels? The meatball, of course!

Home cook Marybeth Mank got her meatball recipe from her mother. The dish comes together fast, and includes a super easy, ultra delicious gravy. The only downfall? They’ll be gone before you know it!

See step-by-step photos of Marybeth’s recipe plus thousands more from home cooks nationwide at:

You’ll also find a meal planner, coupons and chances to win! Enjoy and remember, use “just a pinch”

Mom’s Swedish Meatballs

3 lb ground beef

1 white onion, diced

2 eggs, lightly beaten

1 c seasoned dry bread crumbs

1/2 c fresh chopped flat leaf parsley

2 tsp coarse ground salt

1 tsp coarse ground pepper


4 tbsp all purpose flour

2 10.5-oz. cans beef consommé or broth

1 tbsp Worcestershire sauce

2 c milk

1 tsp coarse ground salt

1 tsp coarse ground pepper

12 oz. medium egg noodles, cooked according to directions

1/4 c butter

3 tbsp fresh chopped flat leaf parsley

Place a large nonstick frying pan over medium-high heat. While pan is heating, thoroughly mix together ground beef, diced onion, eggs, breadcrumbs, 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 heatproof plate, leaving 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 consommé and Worcestershire. Add milk, salt and pepper while whisking constantly to prevent lumps.

Cook for 5-6 minutes, stirring occasionally, 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 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.

“This is my all-time favorite recipe from (my mom.)

Marybeth Mank

Mesquite, Texas

(pop. 139,824)

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