1 lb ground beef (or imitation ground beef)
1/4 cup bread crumbs
1 Tbsp parsley, chopped
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/2 tsp garlic powder
1/2 tsp salt
1/4 cup onion, finely chopped
1 egg
1 Tbsp olive oil
5 Tbsp butter
3 Tbsp flour
2 cups broth
1 cup cream
1 Tbsp Worcestershire sauce
1 tsp Dijon mustard
- In a large bowl, combine ground beef, bread crumbs, spices, onion, and egg. Roll into 12-20 meatballs.
- In a large skillet, heat olive oil and 1 Tbsp butter. Add meatballs and cook, turning continuously until brown on each side and cooked through. Transfer to a plate and cover with foil.
- Add 4 Tbsp butter and flour to skillet, whisking until brown. Slowly stir in broth and cream, then Worcestershire sauce and Dijon mustard. Bring to a simmer until sauce starts to thicken. Add salt and pepper to taste.
- Add meatballs back to skillet and simmer until reheated. Serve over egg noodles.