Prep time
10 mins

Cook time

20 mins

Total time
30 mins

Author: Alyssa

Serves: 6


  1. 1 pound ground beef
  2. ¼ cup panko bread crumbs
  3. 1 tablespoon parsley, chopped
  4. ¼ teaspoon ground allspice
  5. ¼ teaspoon ground nutmeg
  6. ¼ cup onion, finely chopped
  7. ½ teaspoon Garlic Powder
  8. ⅛ teaspoon Pepper
  9. ½ teaspoon salt
  10. 1 egg
  11. 1 tbsp. olive oil
  12. 5 tbsp. butter
  13. 3 tbsp. flour
  14. 2 cups beef broth
  15. 1 cup heavy cream
  16. 1 Tablespoon Worcestershire sauce
  17. 1 tsp. Dijon mustard
  18. salt and pepper to taste


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.


Recipe inspired by Taste of Home magazine


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