Ingredients

• 1/3 cup of breadcrumbs
• 1 egg
• 2 garlic cloves, minced
• 1 lb of ground beef
• 1 yellow onion, chopped
• 1 tbsp of butter
• 2 tbsp of olive oil
• 1 tbsp of Worcestershire
• a pinch of nutmeg (also great: ginger or allspice)
• salt and pepper for taste
• 2 tbsp of fresh parsley (then more for garnish!)
• For the sauce:
• 4 tbsp of butter
• 3 tbsp of flour
• 2 cups of beef broth
• 1 cup of milk
• 1/2 tbsp of 4 spice
• 1 tbsp of Dijon mustard
• Optional: Lingonberry jam, for serving

Instructions

1.In a large bowl, combine ground beef, bread crumbs, parsley, nutmeg, onion, garlic, pepper, salt and egg. Mix until combined.

2. Roll the mixture into meatballs (it should be roughly 12-15). Sprinkle with black pepper.

3. At this point, you can either pop them in the oven at 400 degrees for about 15 minutes and set them aside or, in a large skillet over medium heat, use the olive oil to cook them by turning them every 2 minutes until cooked through (browned).

4. For the sauce, you need to melt the butter and flour in a pan over medium heat and whisk until it turns brown. You want to make sure there are no clumps left.

5. Then, slowly stir in the beef broth and milk.

6. Add Worcestershire sauce and Dijon mustard and bring to a simmer until the sauce starts to thicken. You will slowly see it and smell it coming together.

7. Add salt and pepper to taste.

8. Add the meatballs back to the skillet and simmer for another 1-2 minutes. I like to use a spoon to scoop some of the sauce and throw it over the meatballs.

9. Sprinkle generous, copious amounts of parsley.

10. Serve over mashed potatoes, which you flatten to create a bed for the meatballs. Enjoy!!