Serves: 8 servings (4 meatballs with ⅔ cup sauce) over approx ¾ cup noodles
Ingredients
2 lbs 93% lean ground beef
½ cup panko bread crumbs
2 Tbsp fresh chopped parsley, chopped
½ tsp ground allspice
½ tsp ground nutmeg
1 tsp garlic powder
½ tsp black pepper
½ tsp salt
½ cup finely chopped onion
2 eggs
2 Tbsp extra-virgin olive oil, divided
4 Tbsp butter
6 Tbsp all-purpose flour
4 cups low-sodium beef broth
1 cup half and half
1 cup whole milk
2 Tbsp Worcestershire sauce
2 tsp Dijon mustard
1 lb egg noodles
Instructions
In a large bowl combine ground beef, panko, parsley, allspice, nutmeg, garlic powder, pepper, salt, onion, and egg. Mix until well-combined.
Roll meat mixture into 32 meatballs (about 1.25-inch diameter each). In a large skillet heat 1 tablespoon olive oil. Once hot, add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil. Repeat with remaining meat mixture.
Meanwhile, heat a large pot of water over high heat. Cook egg noodles until al dente; drain and keep hot.
To the skillet, add remaining tablespoon of olive oil and butter; heat until melted. Whisk in the flour and whisk continuously until pasty and golden, about 2 minutes. Slowly whisk in beef broth, half and half milk, Worcestershire, and Dijon mustard. Bring to a simmer and reduce heat to medium-low. Allow sauce to thicken for 5-6 minutes.
Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles.