For Meatballs:
2 LBS ground turkey or beef
3/4 cup seasoned bread crumbs
1 medium onion, finely diced
2 eggs, lightly beaten
1/3 cup minced fresh parsley - OR 1 TBS dry parsley flakes
1 tsp ground pepper
3/4 tsp salt
For Gravy:
1/2 cup all purpose flour
3 cups milk
2 (10 1/2 oz each) cans condensed beef consomme or beef broth
1 TBS Worcestershire sauce, optional
1 tsp pepper
1. In a large bowl, combine ingredients for meatballs. Mix lightly but thoroughly.
Shape into 1-1/2-inch meatballs (3 - 4 dozen) (I used a cookie scoop... 4 doz)
Using a little oil, brown meatballs in batches. Remove each batch to paper towels to drain.
Reserve drippings in pan.
2. For gravy, stir flour into drippings (no more than 1/2 cup... discard extra if needed).
Cook and stir until lightly brown, but do not burn.
Gradually whisk in milk until smooth. Stir in the consomme/broth and pepper. Salt to taste.
Bring to a boil; cook and stir until thickened, about 2 minutes.
3. Return meatballs to pan. Cook, uncovered, 15 - 20 minutes, or until meatballs are cooked through,
stirring occasionally.
4. Meanwhile, cook 16 oz curly noodles according to package directions. Drain and toss with butter.
Serve. NOTE: May substitute mashed potatoes or rice for the noodles, as preferred.
