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Mom's Swedish Meatballs Recipe

kept bypdlgarza

Marybeth's Notes:

This recipe calls for consomme which has a stronger flavor than regular beef broth. If you cannot find consomme, beef broth may be substituted. It will still taste great. Mom's original recipe calls for dried parsley, too. Occasionally, when I make this recipe, I add a pinch of rubbed sage.

I believe Mom may have gotten this recipe out of her original copy of the big red plaid cookbook from Better Homes & Gardens, but I cannot remember. This is my all-time favorite recipe from her. It really is a simple recipe but the taste cannot be beat.

Comments from the Test Kitchen:
Kitchen Crew We loved the addition of consomme to this yummy recipe! It really packed in a lot of flavor. These meatballs are terrific on their own or served-up with a crisp salad and warm bread.


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 noodles, cooked according to directions
1/4 c butter
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3 Tbsp fresh chopped flat-leaf parsley
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