Instructions:
Step 1
Mix breadcrumbs and milk in a bowl. Let sit for a few minutes to absorb.
Step 2
Add ground beef, ground pork, chopped onion, egg, allspice, nutmeg, salt, and pepper. Mix until well combined.
Step 3
Form the mixture into 1-inch meatballs.
Step 4
Melt 2 tbsp butter in a large pan over medium heat.
Step 5
Cook the meatballs in batches, turning until browned and cooked through (6-8 minutes). Remove and set aside.
Step 6
In the same pan, melt 2 tbsp butter with the meatball drippings over medium heat.
Step 7
Whisk in the flour and cook for 1-2 minutes until golden.
Step 8
Gradually whisk in the beef broth, stirring constantly to avoid lumps. Simmer until thickened.
Step 9
Stir in heavy cream (or sour cream), Worcestershire sauce, salt, and pepper. Simmer for 2-3 minutes until smooth.
Step 10
While the meatballs simmer, bring a large pot of salted water to a boil.
Step 11
Cook the egg noodles according to package instructions. Drain.
Step 12
Toss cooked noodles with 1 tbsp butter if desired.
Step 13
Return meatballs to the pan with gravy and simmer briefly.
Step 14
Serve meatballs and gravy over egg noodles. Garnish with fresh parsley if desired.
Pro Tips:
For Tender Meatballs: Mix the breadcrumbs and milk and let them sit for a few minutes to ensure the meatballs stay moist and tender.
Even Cooking: Cook the meatballs in batches to avoid overcrowding the pan, which helps them brown evenly.
Gravy Smoothness: Whisk the flour into the melted butter until it’s lightly golden to avoid lumps in the gravy.
Flavor Boost: Use the meatball drippings to make the gravy for extra flavor.
Noodle Perfection: Add a bit of butter to the cooked noodles for a richer taste and to prevent sticking.