Created by ForeverMama on July 5, 2017
Step 1: In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
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.