Makes 12 Meatballs
1/2 pound ground beef
1 cups beef broth
1/2 cup heavy whipping cream
2 Tablespoons cup panko bread crumbs
¼ cup yellow onion, chopped
3 Tablespoons butter
1 1/2 Tablespoons flour
1 1/2 Tablespoons fresh parsley, chopped
1 Tablespoon olive oil
1 Tablespoon Worcestershire sauce
1/2 teaspoon dried oregano
1 teaspoon salt
½ teaspoon Dijon mustard
½ teaspoon garlic powder
1/8 teaspoon black pepper
In a large bowl mix ground beef, bread crumbs, oregano, garlic powder, salt, pepper and egg just until everything is combined. With your hands take a bit of the mixture and roll out a meatball, making 12 equal in size.
Add olive and 1 Tablespoon of the butter to a large pot over medium low heat.
A nonstick pot or pan works great here to help keep meatballs from sticking and ruining the meatballs structure. Melt the butter and swirl pan to evenly distribute the fats.
Gently add meatballs and cook on all sides until browned and meatballs are fully cooked.
Remove meatballs from pan to a plate and set aside.
With the pot still over medium low add rest of the butter and flour to pot and whisk well, scraping bits off the bottom of pot. Add the Dijon mustard and whisk that in.
Whisk in the Worcestershire sauce, beef broth, heavy whipping cream and onions.
Add the meatballs back to the pot and let the cook for 5 minute, basting the meatballs with the sauce.
Serve meatballs and sauce over cooked egg noodles. Enjoy.