• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

These are traditionally a mix of beef and pork, but I use only ground beef because its something I always have on hand. The spice ratio is a higher than typical recipes to compete with the beef flavor.

§Details

• ⏲️ Prep time: 15 min
• 🍳 Cook time: 35 min
• 🍽️ Servings: 4-6

§Ingredients

• 24 oz ground beef
• 3 cloves garlic, minced
• 1\2 sm yellow onion, minced
• 1\4 c bread crumbs
• 1/2 tsp allspice
• 1/2 tsp nutmeg
• 1/2 tsp ground black pepper
• 1/4 tsp salt
• 2 Tbsp flour
• 3 Tbsp butter
• 2 c beef broth
• 1/4 c stone ground mustard
• 1/4 c heavy cream
• chopped chives or parsley for garnish
• 2 Tbsp olive oil

§Directions

1. In med bowl, mix first 8 ingredients. Form mixture into 1“ balls.
2. Heat oil in saute pan over med/high heat.
3. Add meatballs and brown on all sides.
4. Remove from pan into a bowl.
5. Reduce heat to med low, add butter and melt.
6. Add flour and stir, cooking for about 2 minutes or until flour is incorporated into the butter.
7. Add beef broth, stirring constantly.
8. Stir in mustard and cream.
9. Return meatballs to the gravy and simmer ~10 min, or until meatballs are done inside.
10. Adjust with salt & pepper to taste.
11. Garnish with fresh parsley or chives.
12. Serve over mashed potatoes or egg noodles.