4 cups beef broth (I used low sodium, equivalent to a 32 ounce box.)
1/2 cup water
1 tablespoon Worcestershire sauce * (See Note below.)
3 tablespoons fresh parsley, finely chopped
1/2 cup heavy cream
1 tablespoon salt * (See Note below.)
1/2 teaspoon black pepper
*Note: My husband likes this recipe as is. However, I prefer less salt and Worcestershire flavor and would reduce these amounts in half. Therefore I recommend that you start with less salt and Worcestershire, taste the sauce, and add more to your liking if needed.
Directions for the Meatballs:
Add the panko bread crumbs to a large bowl and set aside.
In a skillet over medium heat, melt the butter.
Add the finely chopped onion, salt, pepper, allspice, and nutmeg and cook for about 5 minutes. Stir often.
Add the minced garlic and cook for another 2 minutes.
Turn the heat down to low/medium, and add the milk. Stir everything together and bring it to a simmer.
Once the onion mixture has come to a simmer, pour it from the pan into the bowl of panko bread crumbs and stir everything together. The mixture will be very thick. Set this bowl aside to cool.
In a separate extra large bowl, add the eggs and beat them.
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