1.5 lbs. ground beef
1/2 lb. ground pork
3/4 cup onion, finely chopped
3/4 cup bread crumbs
1 egg
1/3 cup milk
1/2 tsp. allspice
1/2 tsp. nutmeg
1 tsp. kosher salt
1 tsp. pepper
1 Tbsp. butter, divided
1 Tbsp. olive oil, divided
1/4 cup flour
3 cups beef broth
1/4 cup heavy cream
Egg noodles


Preheat oven to 400˚F. Cook egg noodles according to package directions.

Heat large skillet over medium heat. Melt 1/2 tablespoon of butter and 1/2 tablespoon of oil. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl, combine ground chuck, ground pork, onions, bread crumbs, eggs, milk, allspice, nutmeg, salt, and pepper. Mix by hand until thoroughly combined. Shape into balls in about 1-ounce portions and place on a sheet pan.

Heat the remaining 1/2 tablespoon butter and 1/2 tablespoon olive oil in the skillet over medium-low heat. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Transfer meatballs to sheet pan and bake in the oven until cooked through, about 10 minutes.

Over low heat, add the flour to the skillet and whisk until lightly browned, about a minute. Increase heat to medium and gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve over egg noodles.


8 servings


Grandma Theige