If making meatballs with the sauce, combine ground beef, Italian breadcrumbs mixed with nutmeg, onion, egg, salt, and pepper together in a large bowl and mix until just combined. Be careful not to over-mix.
1 lb. ground beef, 1 cup Italian breadcrumbs, ½ teaspoon grated nutmeg, ½ onion, 1 egg, ½ teaspoon kosher salt, ½ teaspoon pepper
Heat a pan over medium-high heat and add canola oil. Roll meatballs into golfball-sized balls and cook them until browned, about 1 minute on both sides.
2 tablespoons canola oil
Slowly add beef broth, milk or heavy cream, salt, pepper, and Worcestershire sauce.
2 cups beef broth, 2 cups whole milk, 1 Tablespoon Worcestershire sauce, ½ teaspoon kosher salt, ½ teaspoon pepper
Bring the liquid to a boil. If you're making the dish with egg noodles, you can add them to the pot now to cook them in the sauce, or start them in a separate pot if preferred.
4 cups egg noodles
Stir until the sauce thickens (enough to cook the noodles, if cooked together); about 7 to 8 minutes. If using, mix through parmesan and parsley until the cheese melts.
Serve, and enjoy!
1 cup shredded parmesan cheese, ½ cup fresh parsley