1 lb. (450g) 95% lean ground beef
4 tbsp. onion, finely chopped
4 tbsp. breadcrumbs
1 tsp. parsley, chopped
¼ tsp. ground allspice
¼ tsp. ground nutmeg
½ tsp. garlic powder
⅛ tsp. black pepper
½ tsp. salt
1 egg
1 tbsp. olive oil
4 tbsp. butter
3 tbsp. flour
1 pt. (480ml) beef stock
8 fl oz. (240ml) oat cream
1 tbsp. Worcestershire sauce
1 tsp. dijon mustard
salt & pepper to taste
Add the ground beef, onion, breadcrumbs, parsley, allspice, nutmeg, garlic powder, black pepper, salt and egg to a large bowl and mix until combined. Roll the mixture into 12 large even-sized meatballs.
In a large skillet, heat 1 tablespoon of butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer the meatballs to a plate and cover with foil.
Now add the remaining butter and flour to the skillet and whisk until it turns brown. Slowly stir in the beef stock, oat cream, Worcestershire sauce and dijon mustard, stir to combine and bring to a simmer until sauce starts to thicken. Season the sauce with salt and black pepper to taste.
Add the meatballs back to the skillet and simmer for another 1-2 minutes.
