Paula was perusing the Taste of Home cookbook that my mother gave us and found a few recipes that we used this week. Tonight’s meal was one of them. The recipe was called “Mom’s Swedish Meatballs” in the book. The person who submitted the recipe talked about how her mother had made these meatballs when she was growing up. Paula mixed up the ingredients for the meatballs on Saturday and we just kept the mixture in the refrigerator until tonight.

Start by combining 3/4 cup of seasoned bread crumbs, 1 medium finely chopped onion,  2 lightly beaten eggs, 1/2 cup minced fresh parsley and 1 teaspoon ground pepper in a large mixing bowl. Add 1 pound of ground beef and mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (note: it should make about 36 meatballs). In a large skillet, brown the meatballs in batches until they are all cooked. While browning them, use a slotted spoon, to remove the meatballs and place them on a paper towel to drain. Reserve the drippings in pan.

To make the gravy, stir 1/2 cup of all-purpose flour into drippings and cook, stirring until light brown (do not burn!). Gradually whisk in 2 1/2 cups of milk until smooth. Stir in at least 1 cup of beef broth, 1 tablespoon of Worcestershire sauce, 1 teaspoon of ground pepper and 3/4 teaspoon of salt. Bring to a boil and cook while stirring for about 2 minutes or until thickened.

Return the meatballs to the pan. Cook, uncovered, about 15-20 minutes longer or until meatballs are cooked through, stirring occasionally.

Meanwhile, cook 1 package of egg noodles. Drain and toss with a little butter or olive oil. Serve with the meatball mixture. Sprinkle with any remaining chopped parsley and enjoy!