Ingredients

• 1 lb ground beef

• 1/4 cup seasoned breadcrumbs or panko

• 1/4 cup milk

• 1 egg, whisked

• 1/2 a yellow or sweet onion, finely chopped

• 2 cloves garlic, finely diced

• 1/4 tsp baking soda

• 1/2 tsp each salt and pepper

• 1/4 tsp allspice

• 1/4 tsp baking soda

• 1/8 tsp ground nutmeg

• splash cooking oil

  Pan sauce:

• 3 Tbsp butter + 1 Tbsp

• 3 Tbsp flour

• 2 cups beef broth

• 1 cup half and half

• 1 tsp dijon

• 1 Tbsp Worcestershire

• Salt and pepper to taste

Directions

1. In a small bowl, mix the breadcrumbs and milk thoroughly. Let sit for a minute, letting the crumbs absorb. Add more milk or crumbs if needed.

2. In a large bowl, add the ground beef, breadcrumb, and milk combo (panade), garlic, onion, allspice, nutmeg, salt, pepper, baking soda, and egg. Mix to combine, but don't overmix. If time allows you, chill in the refrigerator for 30 minutes up to a day ahead of time.

3. Roll into 12 large or 20 small meatballs.

4. In a large skillet, heat the olive oil and 1 Tbsp butter. Working in batches, add the meatballs and cook while turning them continuously. Move them to a plate and cover.

5. Once the meatballs are cooked, add the remaining 3 Tbsp butter to the same pan. Add in the flour and whisk until it begins to brown. Add in the broth, half and half, Worcestershire, and mustard, and bring to a low simmer. Add salt and pepper to taste

6. Add the meatballs back to the sauce, coat them with sauce, and let simmer for another few minutes. Serve with toothpicks for an appetizer or on top of mashed potatoes or egg noodles for dinner.