• Ground beef - you can also use a combination of ground beef and ground pork.
• Breadcrumbs
• Egg
• Milk
• Onion
• Parsley
• Seasonings - garlic powder, and ground all-spice powder, and salt and pepper.
• Butter
• Olive oil
• All-purpose flour
• Beef broth
• Heavy cream - or you can use sour cream.
• Dijon mustard
• Worcestershire sauce
• Salt and pepper
1.Prepare the meatballs. In a large mixing bowl, stir well to combine ground beef with breadcrumbs, egg, milk, onion, parsley, garlic powder, all-spice, salt and pepper. Mix well to form a uniform consistency. Take 2 spoonfuls of the beef mixture at a time and roll into meatballs. Set aside and lightly coat with some oil to keep them from sticking, if needed.
2.Cook the meatballs. In a large skillet, heat butter over medium high heat for 2 minutes until the melted butter sizzles. Add meatballs and cook until browned on all sides, about 7-8 minutes. Make sure to stir gently to prevent the meatballs from disintegrating. Set aside on a plate.
3.Make the creamy gravy sauce. In the same skillet, add olive oil and heat over medium-high heat for one minute. Stir in the flour, it should start to bubble and thicken. Whisk in beef broth and heavy cream. Keep stirring to combine until uniform and thickened, about 1 minute. Stir in dijon mustard and Worcestershire sauce and season with salt and pepper.
4.Toss in the meatballs. Add the meatballs into the skillet and toss well to coat. Cover the lid and cook over medium-heat until meatballs are cooked through, about 5 more minutes. Then continue to stir the cream sauce until thickened to a desired consistency, about 2 minutes.
5.Serve. Garnish with parsley and serve immediately as an appetizer on it's own or over a bowl of mashed potatoes, cooked pasta, or rice.