Swedish Meatballs

In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan.
For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in consomme, Worcestershire sauce, pepper, salt and allspice and nutmeg if desired. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes.
Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, until meatballs are cooked through, 15-20 minutes longer, stirring occasionally.
Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley

Ingredient :

3/4 cup seasoned bread crumbs
1 medium onion, chopped
2 large eggs, lightly beaten
1/3 cup minced fresh parsley
1 teaspoon coarsely ground pepper
3/4 teaspoon salt
2 pounds ground beef
GRAVY:
1/2 cup all-purpose flour
2-3/4 cups 2% milk
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
1 tablespoon Worcestershire sauce
1 teaspoon coarsely ground pepper
3/4 teaspoon salt
Optional: 1/4 teaspoon each ground allspice and ground nutmeg
NOODLES:
1 package (16 ounces) egg noodles
1/4 cup butter, cubed
1/4 cup minced fresh parsley