Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Author: Alyssa
Serves: 6
INGREDIENTS
10 mins
Cook time
20 mins
Total time
30 mins
Author: Alyssa
Serves: 6
INGREDIENTS
- 1 pound ground beef
- ¼ cup panko bread crumbs
- 1 tablespoon parsley, chopped
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ cup onion, finely chopped
- ½ teaspoon Garlic Powder
- ⅛ teaspoon Pepper
- ½ teaspoon salt
- 1 egg
- 1 tbsp. olive oil
- 5 tbsp. butter
- 3 tbsp. flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 Tablespoon Worcestershire sauce
- 1 tsp. Dijon mustard
- salt and pepper to tasteINSTRUCTIONS
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.
NOTES
Recipe inspired by Taste of Home magazine
