1 1/2 lbs. ground beef
1 egg
1/4 c. grated onion
1 tbsp. cream
1 tbsp. ketchup
2 tbsp. minced parsley
1/4 dry breadcrumbs
salt and pepper to taste
1/2 tsp. nutmeg
1 tbsp. butter
1 tbsp. olive oil
Mix together beef, egg, onion, cream , ketchup, parsley, breadcrumbs and seasoning.
Form meat into 1 1/2” balls.
Heat butter and olive oil in a large frying pan.
Brown meatballs on all sides for 5-7 minutes.
Remove meatballs with a slotted spoon and transfer to a dish.
Sauce
2 tbsp. butter
3 tbsp. flour
1 tbsp.
Worcestershire sauce
1 tsp. Dijon mustard
1 1/4 c. beef broth
1/2 c. evaporated milk
Melt butter in pan that was used to fry meatballs.
Whisk in flour and cook for 1-2 minutes, until light brown.
Add Worcestershire sauce, mustard and beef broth, and continue cooking for another couple of minutes.
Pour in beef broth and continue cooking until sauce bubbles and thickens.
Stir in cream, add meatballs and cook for another 2-3 minutes until heated through.
Sprinkle with additional minced parsley before serving.
Perfect over buttered noodles.
