1 1/2 pounds good quality Angus Ground Chuck
3/4 cup finely chopped yellow onion
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup bread crumbs
1/4 cup milk
*(substitution for bread crumbs & 1/4 c. milk: 2 slices bread soaked in milk)*
2 large egg yolks
1/4 cup flour
3 cups warm water or beef broth
1/2 cup whole milk or cream
1/2 stick butter
Tip* I do suggest that you use an electric frying pan for cooking your meatballs. Not only is the heat more controlled but you can cook all of them at the same time. It is sometimes hard to keep a meatball together so be gentle. You will want to let them brown on all sides.*
- Saute finely minced onions in 2 Tablespoons butter in electric frying pan on medium low heat. Stir until translucent.
- Place ground beef in medium bowl, Add bread crumbs, 1/4 cup milk, beaten eggs, sauteed onions, allspice, nutmeg, garlic salt, and salt. Mix well with wooden spoon or use your hands for best mixing.
- Shape all meatballs place on wax paper lined baking sheet or tray. The size I made equaled 27 meatballs. (I thought that was a good thing because you always need to eat at least one.)
- Preheat electric frying pan to 350 degrees.
- Melt 2 Tablespoons butter in electric frying pan, where you sauteed onions on medium low heat.
- Add all meatballs into pan turning and cooking until all sides are browned. Remove from pan and set aside.
- Sprinkle flour into electric frying pan all over bottom stirring and scraping bottom to remove stuck on bits and remove lumps.
- Heat until bubbly and smooth for about 2 minutes.
- Add warm water or broth stirring well. Heat until bubbly return meatballs to pan cover with lid and simmer on low.
- Cook your egg noodles according to package directions.
- Keep an eye on and gently stir sauce.
- Drain pasta and serve immediately.
Yields 4-6 large servings