by 247tasty

The Great Swedish Meatballs with the most beautiful thick and fluffy gravy are smothered. The meatballs are full of wonderful flavor. You’ll quickly accept that these are the best you have got. And the sauce – you can’t miss the rich, delicious gravy sauce that the browned up meatball bits smother these meatballs in. Those pieces of meatball trapped at the bottom of the pan make the gravy what it is. I could almost drink it! Just make sure to make a little extra if you serve these over an egg noodle bed – you ‘re going to want a portion to slurp down.



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 can(s) beef consomme
1 Tbsp Worcestershire sauce
2 c milk
1 tsp coarse ground salt
1 tsp coarse ground pepper


12 oz medium egg noodle
1/4 c butter
3 Tbsp fresh chopped flat-leaf parsley


1. Place over medium to high heat a large non-stick frying pan. As the pan heats, blend well ground beef, diced onion, bacon, breadcrumbs, parsley, salt, and pepper together. Shape a mixture into meatballs of 3/4- to 1-inch

2. Brown meatballs on both sides, in lots, if desired. Using a slotted spoon to remove brown meatballs to a heat-proof dish, leaving drippings in pan.

3. Sprinkle flour and whisk until mixed. Cook for 3-4 minutes or until the flour turns golden brown and sweet.

4. In Consumé and Worcestershire whisk slowly. To remove lumps, add milk, salt, and pepper continuously. Cook, stir regularly, or thicken for 5-6 minutes before gravel starts. Add meatballs back to the pot together with the remaining jus; thoroughly cover the meatballs. Cook for ten-15 minutes and cook until the meatballs are cooked for lower to moderate heat.

5. Toss soft fried buttered egg noodles to coat. Divide the noodles into six dinner pots. Cover with 4-6 meatballs and some of the gravy; scatter with chopped fresh parsley.

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