Preparation time: 15 minutes
Cooking time: 50 minutes
- 1 lb ground pork
- 1 medium yellow onion ~finely~ diced
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup breadcrumbs (plain or Italian style)
- 1/4 tsp ground nutmeg
- 2 tbsp fresh parsley finely chopped
- 6 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 2 tsp Worcestershire Sauce
- 1/4 cup heavy cream
- In a large bowl, combine the ground pork, egg, breadcrumbs, onion, salt, pepper, nutmeg, and parsley. Mix thoroughly
- Roll meat mixture into 1.5 inch balls.
- In a large skillet, place 3 tbsp of butter and begin pan frying the meatballs until cooked through. Cooking time may vary based on meatball size, but roughly 15 minutes.
- Set cooked meatballs side and add the remaining butter to begin making the sauce.
- Once butter is melted, add flour while whisking quickly to form a roux. Cook for 1-2 minutes until the roux turns a golden-brown color.
- Add beef broth slowly while whisking to prevent any clumps from forming. Cook for 5-7 minutes or until the sauce starts to thicken.
- Add the Worcestershire sauce and heavy cream to sauce and continue cooking until sauce begins to thicken up.
- Add the meatballs to sauce and cook them together for about 5 minutes.
- Serve over noodles, mashed potatoes, or rice and enjoy!