Swedish Meatballs

Method

1. In a large bowl, mix together the bread crumbs (try homemade bread crumbs!), eggs, onion, parsley, salt and pepper. Add the ground beef, mixing lightly but thoroughly.
2. Use your hands to shape the mixture into 1-1/2-inch meatballs (you'll get about 36 balls total). In a large preheated skillet over medium heat, brown the meatballs in batches, turning them occasionally to get color on all sides. Once browned, remove the meatballs to a paper towel-lined platter to drain, reserving as much of their drippings in the skillet as possible. Set aside. Editor's Tip: When shaping the meatballs (or cooking any of these meatball recipes from around the world), use a gentle hand, and roll them until they just begin to hold their shape. Overworked meatballs will be tough and dry, so try to handle the meatballs as little as possible.
3. To the reserved pan drippings, stir in the flour, and cook over medium-high heat until light brown. Next, gradually whisk in the milk until a smooth sauce comes together. Add the consomme, Worcestershire sauce, pepper, salt, allspice and nutmeg. Bring the sauce to a boil over medium-high heat, and cook, stirring, until thickened, for two minutes. Editor's Tip: For a thinner sauce, gradually add a little extra milk or consomme until the sauce reaches your desired consistency. For a thicker sauce, here's how to thicken sauce.
4. Reduce the heat to medium-low, and return the meatballs to the skillet. Cook, uncovered and stirring occasionally, until the meatballs are cooked through, 15 to 20 minutes.
5. While the meatballs finish cooking, cook the noodles according to the package directions. Drain and toss with butter. Serve with the meatball mixture, and garnish with a sprinkle of parsley if desired. Editor's Tip: If you're up for it, here's how to make egg noodles from scratch.