- 1 small onion, finely chopped
- 5 tbsp butter
- 2 slices bread, or 3 if they are small slilces torn in pieces
- 3 tbsp milk
- 1 - 1/4 ground beef
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
- 1 tbsp worcestershire sauce
- 1 tbsp oil
For the Gravy
- 2 tbsp flour
- 2 cups chicken broth or beef broth (I used chicken broth this time, but I've also used beef broth many times)
- 1 cup sour cream
- 2 tsp dry mustard
- 12 oz package egg noodles
In a large skillet, heat the butter. Add the onions and cook until translucent, about 3-5 minutes. Remove to a bowl and coolIn a small bowl, pour the milk for the torn bread pieces and press with your fingers to allow the bread to absorb the milk. When the onions are cool add the beef, bread mixture, egg, salt, pepper, nutmeg, and allspice. Mix until combined, but not overworked. Shape into meatballs about an inch to 1 1/2 inch. Heat 1 tbsp oil and 1 tbsp butter in a skillet on medium heat. Add the meatballs and cook until brown on all sides, about 10 minutes. Remove to a plate. Add the remaining 3 tbsp butter to the skillet. Sprinkle the flour in, whisking for 1 to 2 minutes. Add the chicken or beef broth and continue whisking to combine. Add the mustard and Worcestershire sauce Cook a couple of minutes allowing the gravy to thicken, maybe 6-8 minutes. When thickened, stir in the sour cream, whisking or stirring to combine until the sour cream has dissolved. Check for salt and pepper and add if you need to. Add the meatballs back in and cook on low heat, like a simmer, do not boil, for about 5 minutes or so. Serve on buttered noodles and garnish with fresh parsley!
