Ingredients
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1 large yellow onion
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2 lbs 93% lean ground beef
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1 cup panko bread crumbs
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2 large eggs
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2 tsp Worcestershire sauce
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1/2 tsp ground allspice
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3/4 tsp ground cinnamon
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3/4 tsp ground nutmeg
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4 tbsp (1/2 stick) unsalted butter, sliced
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1/4 cup flour
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2 cups low-sodium beef broth
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1 cup low-fat milk
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Cooked wide egg noodles, to serve
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2 tbsp chopped chives, to garnish (optional)
Steps
1
Preheat oven to 400°F. Using a box grater, grate the onion into a large bowl. To bowl, add the ground beef, bread crumbs, eggs, Worcestershire sauce, allspice, cinnamon, and nutmeg. Season well with salt and pepper. Mix until combined.
2
Roll meat mixture into 1-inch balls. Arrange meatballs on a large parchment-lined sheet pan. Bake 15–20 min., until golden brown and fully cooked.
3
When meatballs are almost done, in a Dutch oven, melt the butter on medium-high. Add flour and cook 1 min., stirring constantly. Gradually pour in the beef broth and milk, stirring constantly, until mixture is thickened, 4–5 min. Season with salt and pepper.
4
Using tongs or a spatula, transfer cooked meatballs into gravy. Let simmer 5 min. Remove from heat. Serve over cooked egg noodles and garnish with the chives, if desired.
