Ingredients:

  • 1 lb ground beef (85% lean)
  • 1/2 lb ground pork
  • 1/2 cup panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg
  • 1 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 12 oz wide egg noodles
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a large bowl, combine the milk and breadcrumbs first to form a paste. Stir in the ground beef, pork, egg, allspice, nutmeg, salt, and pepper. Mix gently with your hands just until combined.
  2. Heat 2 tablespoons of butter in the skillet over medium-high heat. Roll the meat into 1-inch balls and sear them in batches until they develop a deep brown crust on all sides (about 5-7 minutes). Remove meatballs from the pan and set aside.
  3. Reduce heat to medium. In the same skillet, melt 4 tablespoons of butter. Whisk in the flour and cook for 2 minutes until golden.
  4. Slowly whisk in the beef broth and Worcestershire sauce, simmering until thickened. Stir in the heavy cream and simmer for another 3 minutes until the sauce is glossy.
  5. Boil the egg noodles in salted water according to package directions. Toss the cooked noodles with the meatballs and gravy, garnish with fresh parsley, and serve.