Ingredients
- 1 pound ground beef (or a mixture of pork, beef, and veal. For the pork I've sometimes used a breakfast sausage meat, life a "Jimmy Dean" brand - it gives great taste)
- 1/4 cup panko bread crumbs (or 1 1/2 - 2 ounces fresh white bread, crusts removed and bread cut into 1/2-inch pieces (about 1 unpacked cup)
- 2 to 3 tablespoons parsley, chopped
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 4 ounces yellow onion (1/2 onion, finely chopped)
- 1 teaspoon garlic powder (or 2 fresh garlic cloves, finely grated)
- 1/8 teaspoon ground white pepper, or more to taste
- 1/8 teaspoon ground black pepper, or more to taste
- 1/2 teaspoon salt
- 1 large egg
- 1 tablespoon olive oil
- 5 tablespoon butter
- 3 tablespoon all-purpose flour
- 2 cups beef broth (or chicken broth, or a combination of 1 cup each)
- 1/2 to 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Additional chopped parsley, for garnish (optional)
How to Make
-
Step 1: In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
-
Tip: if you prefer a springy texture to your meatballs, it can be run in a food processor or using a cake beater.
-
Step 2: Roll into 12 large meatballs or 20 small meatballs.
-
Step 3: 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.
-
Step 4: Add 4 tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in broth(s) and heavy cream. Add Worcestershire sauce and Dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
-
Step 5: Add the meatballs back to the skillet and simmer for another 1-2 minutes.
-
Step 6: Serve over egg noodles, rice or mashed potatoes and garnish with chopped parsley (optional). Serve with a side of lingonberry jam if you'd like.
-
Step 7: These can also be served as hors d'oeuvres speared with toothpicks.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.