1 lb ground beef (we do 1.5lb and add a little more dry ingredients)
1/4 cup panko bread crumbs
1 Tbsp parsley flakes
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 cup onion, diced
1/2 tsp garlic powder
1/8 tsp ground black pepper
1/2 tsp salt
1 egg
1 Tbsp olive oil
5 Tbsp butter
3 Tbsp flour
2 cups beef broth
1 cup heavy cream
1 Tbsp worcestershire sauce
1 tsp Dijon mustard
salt and pepper to taste
Instructions
In a medium sized bowl, combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.