2 tsp coarse ground salt
1 tsp coarse ground pepper
For the Gravy:
4 tbsp all-purpose flour
2 cans beef consomme (10.5 oz each)
1 tbsp Worcestershire sauce
2 cups milk
1 tsp coarse ground salt
1 tsp coarse ground pepper
For Serving/Plating:
12 oz medium egg noodles, cooked according to directions
1/4 cup butter
3 tbsp fresh chopped flat-leaf parsley
Directions:
Combine the ground beef, diced onion, lightly beaten eggs, seasoned bread crumbs, chopped parsley, coarse ground salt, and pepper in a large mixing bowl. Mix until all ingredients are well combined.
Form the mixture into small, round meatballs, about 1 inch in diameter.
Melt the butter in a large skillet over medium heat. Add the meatballs in batches, cooking until browned on all sides and cooked through, about 8-10 minutes per batch. Remove the cooked meatballs and set them aside on a plate.
In the same skillet, add the flour to the remaining drippings, stirring constantly to form a roux. Cook the roux for 1-2 minutes until it turns golden brown.
Slowly whisk in the beef consomme and Worcestershire sauce, followed by the milk. Continue to whisk until the gravy is smooth and begins to thicken.
Season the gravy with coarse ground salt and pepper to taste. Return the meatballs to the skillet, coating them in the gravy. Simmer on low for 10 minutes to allow the flavors to meld.
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