Step 1

Bring a large pot of salted water to a boil. Cook egg noodles according to package directions. Drain and set aside.*

Step 2

In a medium bowl, combine meatball ingredients, except the olive oil. Roll mixture into 2-inch meatballs.

Step 3

Heat olive oil in a Dutch oven to medium heat. Sauté meatballs in the oil 8-10 minutes or until meatballs are firm, turning occasionally so each side browns. Transfer to a plate.

Step 4

Add butter to the Dutch oven and whisk in flour until it's bubbly and lightly browned. Slowly whisk in beef stock, then milk. Stir in Worcestershire sauce, Dijon, salt, black pepper, nutmeg and cayenne. Bring to a simmer for 4-5 minutes or until thickened, whisking frequently. Taste and adjust seasoning, if necessary. Add meatballs over egg noodles. Garnish with parsley, if desired.