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1
In a large skillet over medium-high heat, add the mustard, Worcestershire and 2 cups of the beef broth and bring to a boil.
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2
Add the allspice.
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3
Make a slurry by mixing the cornstarch into the remaining 1/4 cup broth, whisking to get out all the lumps.
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4
Whisk the slurry into the skillet and when the mixture starts to boil again, slowly add the cream, whisking constantly.
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5
Add the All-Purpose Meatballs, cover and cook until the sauce thickens and the meatballs are heated through, 8 to 10 minutes.
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6
Serve over buttered noodles and garnish with fresh parsley.
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7
To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl.
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8
Mix together well with your hands.
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9
Scoop out 1-tablespoon portions and roll them into balls with your hands.
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10
Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
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11
To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat.
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12
Add the meatballs in batches, making sure not to overcrowd the pot.
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13
Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch.
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14
Drain on paper towels.
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15
Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer.
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16
When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.
