Step 1

In a large bowl, combine the ground beef, Panko, spices, and egg for the beef mixture and stir to combine until all incorporated;

Step 2

Roll or scoop out 24, 1", meatballs and set aside;

Step 3

Heat olive oil over medium heat in a large skillet and place meatballs in a single layer into the skillet;

Step 4

Cook the meatballs for 8 minutes over medium heat, turning every 1-2 minutes so that all sides are browned evenly;

Step 5

Remove the meatballs from the pan and set aside;

Step 6

Reduce the heat to low and add in the butter;

Step 7

While the butter is melting, use the spatula to scrape of any of the bits on the bottom of the skillet;

Step 8

When melted, add in the flour and whisk or stir until combined;

Step 9

Pour in the beef broth and whisk well;

Step 10

Then add in the heavy cream, Worcestershire sauce, salt, and pepper and stir then simmer for 2-3 minutes to thicken;

Step 11

Add the meatballs back to the sauce, and simmer for an additional 2-3 minutes to heat through before serving;

Step 12

Serve over egg noodles with a sprinkle of parsley.