Step-by-Step Instructions
1. Make the Meatball Mixture
In a bowl, combine breadcrumbs and milk to form a quick panade (this keeps the meatballs juicy). Mix in the onion, egg, salt, pepper, allspice, and nutmeg. Add the ground beef and pork, gently mixing until combined.
2. Shape and Cook the Meatballs
Form the mixture into small, bite-sized meatballs (about 1 inch). In a large skillet, heat oil or butter and brown the meatballs in batches. They don’t need to cook through completely at this stage—just develop a golden crust. Remove and set aside.
3. Prepare the Creamy Gravy
In the same skillet, melt butter and whisk in flour to create a roux. Cook until lightly golden, then slowly add beef broth while whisking to avoid lumps. Stir in cream and Worcestershire sauce, letting the gravy thicken to a silky consistency. Season with salt and pepper.
4. Finish the Meatballs
Return the browned meatballs to the skillet, nestling them into the gravy. Let them simmer for 10–15 minutes until fully cooked and infused with the sauce.
5. Cook the Noodles
Meanwhile, boil egg noodles according to package instructions. Drain, toss with a little butter, and keep warm.
6. Serve It Up
Spoon the creamy meatballs over the noodles, garnish with parsley, and enjoy immediately.
Tips and Variations
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