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In a medium bowl, add rice crumbs and milk. Stir to incorporate and let rest 10 minutes.
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Meanwhile, add ground beef to a larger bowl along with chopped onion.
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After the rice crumb and milk has rested, add the allspice, salt, pepper and beaten egg. Stir to mix in the spices and add to the hamburger mixture.
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We use a 1 TBSP cookie scoop to size the meatballs.
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Heat the butter and olive oil in a large skillet and add meatballs in one layer.
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Fry until cooked through and darker brown in color. About 10 minutes.
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Remove the meatballs to a plate with a slotted spoon, leaving any pan juices in the skillet.
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Mix beef broth and cornstarch, stirring until smooth.
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Let the skillet cool a bit before adding the cream. Stir up any brown bits from the skillet and then add the beef and cornstarch along with Dijon, Worcestershire, and spices.
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Whisk constantly until gravy thickens and comes to a boil.
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Add the meatballs, warm, and serve immediately with mashed potatoes, pasta or rice.
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Garnish with chopped parsley.