Swedish Meatballs

For Meatballs:
3/4 cup seasoned bread crumbs
1 medium onion, chopped small
2 eggs, lightly beaten
1/3 cup minced fresh parsley (may omit)
1 tsp coarsely ground pepper
3/4 tsp salt
2 pounds ground beef or turkey

For Gravy:
1/2 cup AP flour
2-3/4 cups milk
2 cans (10-1/2 oz. each) condensed beef consomme, undiluted (may use beef broth)
1 TBS Worcestershire sauce
1 tsp pepper
3/4 tsp salt

1. In a large bowl, combine ingredients for meatballs.  Mix thoroughly.  Shape into 1-1/2 inch meatballs (about 36).  In a large, deep-sided skillet, brown meatballs in oil or Crisco in batches, removing to paper towels to drain.  Reserve some drippings in pan.

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

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; toss with butter.  Serve meatballs and gravy over buttered noodles (or mashed potatoes or rice).