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Monday, November 11, 2019


This my friends is a good one!  Great flavor, fairly quick to put together and it's a nice change up from your everyday meals.  Pardon the simple cell phone picture....
You can literally have this on the table in about 35-40 minutes.   Enjoy!                Serves:  4


1 lb. ground beef
¼ cup panko bread crumbs
1 Tbsp. chopped parsley
¼ tsp. ground allspice
¼ tsp. ground nutmeg
¼ cup finely chopped onion
½ tsp. garlic powder 
½ tsp. salt
1/8 tsp. pepper
1 egg
1 Tbsp. olive oil
5 Tbsp. butter
3 Tbsp. flour 
2 cups beef broth
1 cup heavy cream (I used half and half)
1 Tbsp. Worchestershire 
1 tsp. Dijon mustard
egg noodles 
salt and pepper to taste


1.  In a medium size bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic, pepper, salt and egg.  Mix until combined.

2.  Roll into 12 large or 20 small meatballs.  In a large skillet, heat olive oil and 1 Tbsp. butter.  Add the meatballs and cook turning continuously until brown on each side and cooked throughout.  Transfer to plate and cover with foil.  

3.  Fill a large pot with water and follow the package directions to prepare 4 servings of noodles.  Drain.  

4.  Add 4 Tbsp. butter and flour to skillet and whisk until it turns brown.  Slowly stir in beef broth and heavy cream.  Add worchestershire and mustard and bring to a simmer until sauce starts to thicken.  Salt and pepper to taste.   Add noodles into the skillet and simmer an additional ten minutes.

recipe c/o:

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