INGREDIENTS

For meatballs

  • Unsalted butter – 2 tablespoon
  • Garlic minced – 2 cloves
  • White onion – 1/3 cup minced
  • Allspice grounded – ¼ teaspoon
  • Milk – ½ cup
  • Worcestershire sauce – 1 teaspoon
  • Lean ground beef – 1 pound
  • Kosher salt and freshly ground white pepper
  • Egg (whole)  – 1 large
  • Egg white only – 1
  • Vegetable oil – as required
  • Bread crumbs – 1 cup

For gravy

  • Low sodium beef broth – 1 ½ cups
  • All-purpose flour – 2 tablespoon
  • Unsalted butter – 2 tablespoon
  • Heavy cream – ¼ cup
  • Worcestershire sauce – 1 teaspoon
  • Kosher salt and freshly ground black pepper
  • Parsley finely chopped – 2 tablespoon

DIRECTIONS

  • Heat the butter on medium heat and add onion, garlic, salt and white pepper and allspices in it.
  • Cook it for about 5 minutes until onion is soft. Now add milk and Worcestershire sauce in it and bring to simmer.
  • Pour the mix to bread crumbs in a bowl and let it cool.

  • Now add grounded beef, egg, and egg white and mix until combined.
  • Make 1 inch balls from the mixture and place them on a greased baking sheet. Cover it with cling wrap and refrigerate for at least 1 hour.
  • Preheat the oven to 400 degrees F; bake meatballs for about 20 minutes
  • For the gravy: melt butter in a pan, add flour to it and cook until makes a smooth paste.
  • Keep whisking and add beef broth, Worcestershire sauce and bring to simmer.

  • Now, add cream and meatballs and let it simmer on medium-low heat for about 10 minutes
  • Once it thickens finely, season with salt and pepper and transfers to a serving dish.
  • Sprinkle parsley on serving the dish to enhance the presentation.