Swedish Meatballs

Ingredients:

- 1/2 to 3/4 cup dried bread crumbs
- 1 medium onion, chopped (or equivalent onion powder)
- 2 eggs, lightly beaten
- 1/3 cup minced fresh parsley
- 3/4 teaspoon pepper

- 2 lb of 80% lean ground beef

- 1/2 cup flour
- 2 3/4 cup skim milk
- 2 cans (10 1/2 oz each) condensed beef consomme, undiluted
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon pepper
- 3/4 teaspoon salt

- angel hair pasta

- 1/4 cup minced fresh parsley

Directions:

In a large bowl, combine the first 5 ingredients. Add the ground beef; mix lightly but thoroughly. Shape into 1 1/2-inch meatballs (makes about 36).

In a large skillet, brown the meatballs in batches. Remove to paper towels to drain, reserving drippings in pan.

For gravy, stir the flour into the meatball drippings; cook and stir until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper, and salt. Bring to a boil; cook and stir for 2 minutes or until thickened.

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

Meanwhile, cook pasta according to package directions. Drain. Serve with meatballs and gravy; sprinkle with parsley.