To make these authentic, make the meatballs with allspice and nutmeg, but if you're like me you like to make "all-purpose" meatballs. This recipe puts the allspice and nutmeg in the gravy. Quite yummy!
1 1/2 pounds homemade frozen meatballs (about 1 inch or less in diameter), not thawed
4 Tbsp. butter
1/2 cup flour
1 tsp. salt
1/2 tsp pepper
1 tsp allspice (I use whole and grind in a mortar & pesel)
1 tsp. freshly ground nutmeg
1-2 tsp. Kitchen Bouquet browning and seasoning sauce
28 oz. low-sodium beef broth (homemade or canned)
1/2 c. half-and-half
Extra flour (if needed)
Melt butter in a large saucepan. Sift flour into butter one-quarter cup at a time. Whisk flour to make a roux. Add salt, pepper, allspice and nutmeg. Stir constantly allowing the flour/butter and spices to get a dark, rich brown, but not burnt. Whisk in beef broth until flour is incorporated. Bring to a boil and simmer for 1 minute. Add browning sauce and stir. Place meatballs (I use frozen) into the gravy and turn to low heat. Cover and simmer until meatballs are heated through (about 10-15 minutes), stirring so that the gravy doesn't stick to the bottom. Uncover and add half-and-half. If you feel the gravy is too thin, whisk 1-2 Tbsp of flour into the half and half until dissolved and then slowly incorporate the half-and-half into the brown gravy. Heat to boiling and allow gravy to simmer another minute or so until thickened and smooth, stirring gently so as not to break up the meatballs, but to keep the gravy from burning. Adjust seasoning as desired.
Serve meatballs over mashed potatoes, wide noodles or even rice. We love it with homemade buttery mashed potatoes. Add a side salad or roasted carrots or rutabaga and enjoy this comfort food on a cold, winter's night!