1 Pack Martin’s Hoagie Rolls
1 Pound Ground Beef
1/4 Cup Bread Crumbs made with Martin’s Hoagie Rolls
1 Tablespoon Parsley, chopped
1/4 Teaspoon Allspice, ground
¼ Teaspoon Nutmeg, ground
¼ Cup Onion, finely chopped
½ Teaspoon Garlic Powder
⅛ Teaspoon Pepper
½ Teaspoon Salt
1 Tablespoon Olive Oil
5 Tablespoons Butter
3 Tablespoons Flour
2 Cups Beef Broth
1 Cup Heavy Cream
1 Tablespoon Worcestershire sauce
1 Teaspoon Dijon Mustard
Salt and Pepper, to taste
1 Bag Wide Egg Noodles, prepared (optional)
1 Cucumber, Sliced (optional)
Step 1: Make Breadcrumbs
Preheat oven to 350°F. In a food processor, add 1/2 a Martin’s Hoagie Roll. Pulse until it reaches a breadcrumb consistency. Spread breadcrumbs on baking sheet and toast in oven until golden brown, about 3-5 minutes. Set aside once toasted.
Step 2: Make Meatballs
In a medium sized bowl combine ground beef, prepared breadcrumbs, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix thoroughly until well combined.
Roll into 10-15 medium meatballs.
In a large skillet heat olive oil and one tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Set aside.
Add remaining butter and flour to skillet and whisk until it browns. Slowly whisk in beef broth, heavy cream, Worcestershire sauce, and Dijon mustard. Bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve on Martin’s Hoagie Rolls with a side of egg noodles.
Recipe adapted from: https://therecipecritic.com.