Cheesy Broccoli Chicken and Rice Casserole

6 Tbs butter

1 c diced carrots

1/2 c diced onion

3 cloves garlic

1/3 c flour

2 c chicken broth

4 oz cream cheese, cut into cubes and softened

1/2 tsp salt

pinch of dried thyme

pinch of pepper

2 c shredded cheddar cheese

3 c broccoli florets, chopped small

3 c cooked, chopped chicken

2 c cooked rice (brown or white)

1 1/2 c coarsely crushed Ritz crackers (about 1 sleeve, 32 crackers)

2 Tbs butter, melted

Preheat oven to 350, lightly grease a 9X13 inch baking pan and set aside.

In a 12-inch deep skillet, melt the butter over medium heat and add the carrots, onion, and garlic.  Cook, stirring often, until the veggies soften, about 4-5 minutes.

Add the flour and stir to combine.  Cook for 1-2 minutes, stirring constantly.  Gradually whisk in the broth until smooth, and bring the mixture to a simmer.  Cook for 1-2 minutes until thickened.

Add cream cheese, salt, thyme, and pepper.  Continue cooking, whisking until mostly smooth (it's okay for there to be a few small lumps of cream cheese).  Off the heat, add the cheddar cheese and stir until combined.  Season with additional salt and pepper, if needed.  Set aside.

Combine the broccoli florets and 1/2 c water in microwave-safe bowl.  Cover and microwave for 3-4 minutes until broccoli is tender.  Drain excess water.

Add the chicken, rice, and broccoli to the cheese sauce.  Mix until evenly combined, spread evenly in the prepared baking dish.

In a small bowl, melt the butter and then stir in the Ritz cracker crumbs.  Spread this mixture evenly over the top of the casserole.

Bake for 20-30 minutes until hot and bubbling and the cracker topping is lightly golden (if it browns too quickly on top, lightly cover with foil and continue baking until the casserole is hot throughout).  Serve immediately.

From Mel's Kitchen Cafe

Slow Cooker Beef Stew

5 lbs. boneless chuck roast, cut into 1.5-inch pieces

salt and pepper

2 Tbs canola oil

2 medium yellow onions, finely chopped

6 oz. tomato paste

2 c low-sodium chicken broth

3 Tbs soy sauce

2 bay leaves

1 lb. carrots, peeled and cut into 1-inch pieces

1 lb. red potatoes, washed and cut into 1-inch pieces

1 tsp dried thyme

2 Tbs Minute tapioca

2 c frozen peas

After you've cut the meat into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper.  In a large skillet, heat 1 Tbs of oil over medium heat until the oil is rippling and hot.  Cook half the beef until it well browned on each side, about 4 minutes.  (No need to cook it all the way through-- just get some great brown color all around.). Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry).  Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

Return the skillet to medium heat and add the onions and 1/4 tsp salt and cook until the onions are translucent and golden, about 6 minutes.  Add the tomato paste and cook, stirring, for about 2 minutes.  Slowly whisk in the broth, soy sauce, 1/2 tsp thyme and bay leaves.  Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.

In a large bowl, toss the carrots, potatoes, 1 Tbs oil, 1/2 tsp thyme, 1/2 tsp salt, and 1/2 tsp pepper.  On the counter, lay out a large piece of heavy-duty aluminum foil (or use two sheets of regular foil on top of each other).  Place the tossed the vegetables on one side of the foil.  Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker.  Stir in the tapioca into the slow cooker.  Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

When the stew is finished cooking, carefully remove the foil packet from the top of the stew.  Discard the bay leaves from the stew.  Carefully open the foil packet (be careful of steam!).  Return the vegetables and any juices to the slow cooker and gently mix them into the stew.  Stir in the frozen peas and let them rest in the stew for 5-10 minutes until they are heated through.  Serve!

From Mel's Kitchen Cafe

"Dump" Chili

28 oz. ranch style pinto beans, do not drain

14 oz. black beans, rinsed and drained

14 oz. white beans, rinsed and drained

14 oz. tomato sauce

14 oz. diced tomatoes

14 oz. fire roasted tomatoes with green chile

7 oz. chopped green chile

14 oz yellow corn, drained

2 Tbs Mexican spice mix (or taco seasonings)

Optional: 1-2 lbs meat of your choice, cooked

Toppings: shredded cheese, sour cream, green onions, corn chips, rice, fresh tomatoes, etc.

Stope Top Directions: Combine all ingredients in a large pot.  Bring to a simmer over medium low heat, cover with lid and simmer, stirring occasionally for 2-10 hours.

Crock Pot Directions: Combine all ingredients in a large crock pot.  Cook on low for 8-12 hours.

From Barefeet in the Kitchen

Cowboy Dinner

Beef Mixture:

1 lb hamburger

1 diced yellow onion

1 tsp salt

1/2 tsp pepper

1 c frozen corn kernels

1.5 c salsa

15 oz. black beans, rinsed & drained

15 oz. pinto beans, rinsed & drained

1-2 c shredded cheddar cheese

Cornbread Topping:

1/2 c cornmeal

1.5 c flour

1/3 c granulated sugar

1 Tbs baking powder

1/2 tsp salt

1/3 c oil

2 large eggs, lightly whisked

1.25 c milk

Preheat oven to 375°F, lightly grease a 9 x 13 pan and set aside.

In a large 12-inch skillet set over medium heat, cook the ground beef, onion, salt and pepper until meat is fully cooked, drain grease from the pan.

Stir in the corn, salsa, and beans.  Spread the beef mixture evenly in the prepared pan and set aside.

For the cornbread, whisk together the dry ingredients in a medium bowl.  Make a well in the center and add the oil, eggs, and milk.  Whisk together until just combined (don't over-mix!).

Sprinkle cheese over the beef mixture.  Pour the cornbread batter over the top and spread evenly all the way to the edges.

Bake 40-45 minutes until the cornbread is cooked through.  A toothpick inserted in the center should come out clean (unless it has cheese on it!) and the top should spring back lightly to the touch.  Let the casserole rest for 5-10 minutes before serving.

From Mel's Kitchen Cafe

Creamy Sausage & Tortellini Soup

2 Tbs olive oil

1 lb. Italian pork sausage (I always go with sweet, but you do you!)

1 c chopped yellow onion

1/2 c chopped carrot

1 Tbs minced garlic (about 3 cloves)

1 tsp Italian seasonings

3 c chicken broth

15 oz. diced tomatoes with basil, garlic, & oregano, undrained

1 (9 oz.) package refrigerated tortellini (or frozen)

3.5 c baby spinach

1 c half-and-half

Heat oil in a large Dutch oven over medium-high heat.  Add sausage and cook through, stirring to crumble, until browned and no longer pink, about 5 minutes.  Add the onion and carrot; cook, stirring occasionally until the onion is translucent, about 4 minutes.  Add garlic and Italian seasonings; cook, stirring constantly, until fragrant, about 1 minutes.

Stir in broth and tomatoes; bring to a boil over high heat.  Reduce heat to medium to maintain an simmer; cook, covered, until the carrots are tender, about 5 minutes.

Uncover and return to a boil over high heat.  Add tortellini.  Reduce heat to maintain a gentle boil; cook according to package directions.

Reduce heat to medium-low; stir in spinach and half-and-half.  Stir gently until the spinach wilts, about 1 minute.

Eat with crusty bread!

From EatingWell

Sourdough Bread

Day 1: Feed your starter: 50g, 50g, 50g (original starter, flour, water), let sit 8 hours

Day 2: Mix your levain: 30g starter, 120g warm water, 120g flour; mix in a medium bowl, put a lid on it and leave it on your counter, 10-14 hours

Day 3: Make dough: 270g levain, 520g warm water, 600g unbleached all-purpose flour, 200g white whole wheat flour, 18g salt

Weigh flours into a medium bowl.  Add levain and water in a large bowl, mix well.  Add flours to water mixture and mix thoroughly.  Cover and rest 20-30 minutes.  At this point, it's really helpful if you write out a time sheet of each step so you know what time to do each thing.  Go ahead and weigh your salt, too, while you're at it.

Add salt and mix thoroughly (okay to use water or oil to keep dough from sticking to hands), kneading with fold over knead method, 15-20 times. Place in covered container and let rest for 30 minutes.

First fold using letter fold method.  Cover and rest 30 minutes.  (*Using a wet cookie sheet, pat the dough down and stretch it to fill the cookie sheet, then fold in thirds across the sides, then in thirds top to bottom.)

Second fold using letter fold method.  Cover and rest 30 minutes.

Third fold using letter fold method.  Cover and rest 30 minutes.

Fourth fold using letter fold method.  Cover and rest 60-90 minutes.  (Dough should be billowy)

Divide dough into two pieces.  Shape each loaf into a ball, cover and rest for 20-30 minutes.

Line a banneton (or large-ish bowl) with a cotton or linen towel and sprinkle with flour.  Shape dough into final shape and place dough seam side up in banneton.  Place banneton in a plastic bag, seal, and let rise for 60 minutes.  Refrigerate for 8-16 hours.

Day 4: Baking Day  45 minutes before baking, heat up oven with Dutch oven inside to 500 F.  Remove loaves from fridge just before baking.  

After 45 minutes of pre-heating reduce heat to 450 F.  Tip the loaf onto parchment paper, score, and place into hot Dutch oven, replace lid, and bake 20 minutes.  Remove lid and bake an additional 10-15 minutes.  Turn out finished loaf onto a wire rack or cutting board.

Try to let it cool before you eat it.  (Hint: that's not possible!)

From Lorraine Hansen

Chocolate Oreo Crumbl Cookies

Cookies:

3/4 c salted butter (170 g), softened to room temp

3/4 c lightly packed brown sugar (159 g)

3/8 c granulates sugar (80 g)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 large egg

1 Tbs sour cream

1/2 Tbs vanilla

2 1/4 c finely crushed Oreo cookies (about 248 g; 22 cookies)

1 3/4 c flour (249 g)

3/8 c Dutch-process cocoa powder (33 g)

Frosting:

1/4 c salted butter (57 g), softened to room temp

2 oz. cream cheese (57 g), softened to room temp

1/2 tsp vanilla

2 c powdered sugar (228 g)

1/2 - 1 Tbs milk or cream

Oreo cookie crumbs (6 cookies) for topping

For the cookies, preheat oven to 350 degrees, line cookie sheets with parchment paper.

Using the paddle attachment, cream the butter, sugars, baking powder, baking soda, and salt together until well-combined and creamy, 1-2 minutes, scraping down the sides as needed.

Add the egg, sour cream, and vanilla and mix until thoroughly combined, scraping down the sides of the bowl as needed.

Add the Oreo crumbs (except those reserved for topping), flour, and cocoa powder and mix until no dry streaks remain.

Measure out 1/4 c portions of the dough and roll into balls.  Place several inches apart on prepared baking sheets (usually about six cookies per half sheet pan).

Bake 12 minutes until edges are set but middles are still slightly soft.  Remove from the oven and let sit on the baking sheet for a couple minutes before removing to cooling rack to cool completely.  If the centers are mounded, gently press a spatula against the tops to flatten them to an even thickness.

For the frosting, cream together butter and cream cheese until very smooth, 1-2 minutes.  Add the vanilla and mix until combined.  Gradually add the powdered sugar, mixing on low speed until the sugar as all been incorporated.  Increase the speed to medium and mix for 2-3 minutes until very light and creamy, adding milk or cream as needed to thin out the frosting.  It should be thick and creamy but also soft and easily spreadable.

Once the cookies have cooled completely, frost each cookie and sprinkle with Oreo cookie crumbs.  Refrigerate frosted cookies until serving.

From Mel's Kitchen Cafe

Chicken Cordon Bleu French Bread Pizza

1-2 loaves French bread

1 tsp garlic salt

1 tsp Italian seasonings

4 c shredded mozzarella cheese

1 c shredded Gruyere cheese

2 c cooked breaded chicken (such as Tysons Crispy chicken strips), diced

1/2 c diced cooked ham

1/4 c bacon bits

4-5 green onions, thinly sliced

Alfredo sauce:

1.5 c heavy cream

2 Tbs unsalted butter

table salt

1/4 tsp ground black pepper

1.5 oz. Parmesan cheese, grated

1/8 tsp grated nutmeg

Cook chicken according to directions and make your Alfredo sauce by bringing one cup of heavy cream and butter to a simmer in a medium saucepan over medium heat.  Reduce heat to low and simmer gently until the mixture reduces to 2/3 cup, 12-15 minutes.  Off the heat, stir in the remaining 1/2 c cream, 1/2 tsp salt, and pepper.  Return to a simmer over medium-high heat, reduce heat to low and add cheese and nutmeg, heat until cheese is just melted, 1-2 minutes.

Preheat oven to 400 degrees.  Cut bread in half lengthwise and place cut sides up on a large (lined with aluminum) baking sheet.  Spread Alfredo sauce evenly over bread.  Sprinkle garlic salt and Italian seasonings on top of sauce.

Top with mozzarella cheese, Gruyere cheese, cooked chicken, ham, bacon, and green onions.  Bake 10 minutes or until cheese starts to melt.

Modified from Six Sisters and America's Test Kitchen Cookbook

Avocado Veggie Flatbread

Roasted Vegetables:

6 c chopped veggies (I like to use zucchini, squash, tomatoes, peppers)

2 Tbs olive oil

1/2 tsp coarse kosher salt

1/4 tsp coarsely ground black pepper

1/4 c basil pesto (optional)

Creamy Avocado Layer:

1/4 c milk

1-2 Tbs lime juice

3 ripe avocados, skin and pit removed

4 oz. cream cheese, softened

pinch of salt and pepper

Flatbread:

Costco's Toaster naan

freshly chopped chives, green onions, or cilantro for garnish

Preheat the oven to 425.  Place the chopped veggies on a lined baking sheet (put down foil first), drizzle with olive oil, sprinkle with salt and pepper and toss.  Roast for 10-15 minutes and stir, then roast for another 5-10 minutes.  Stir pesto into the veggies until evenly coated.

While the veggies are roasting, add milk, lime, then avocados, cream cheese, salt and pepper to a blender or food processor and blend on low speed, using the tamper to help combine the thick ingredients.  Process until very smooth and creamy.

Warm the flatbread in the oven, microwave, or toaster oven.  

Top the naan with a layer of the avocado cream, then heap with roasted vegetables.  Garnish with chopped chives or whatever.  Serve immediately.

From Mel's Kitchen Cafe

Black Bean and Mango Quinoa Salad

2 c cooked and cooled quinoa (2/3 c dry quinoa)

14 oz. can black beans, rinsed and drained

1-2 medium mango, peeled & diced

1 pepper, diced

4-5 diced tomatoes

6 green onions, thinly sliced

1 handful chopped cilantro (about 1/2 c)

1/4 c red wine vinegar

3 Tbs olive oil

1-2 Tbs lime juice

freshly cracked pepper

*To cook 1 c quinoa, lightly grease the inside of your instant pot.  Rinse quinoa in a fine mesh strainer with cool water and drain.  Dump quinoa in the instant pot, add 1.25 c water or broth and 1/2 tsp salt (less if using broth) and stir.  Secure lid and set valve to seal, cook on high for 3 minutes.  Quick release immediately and fluff the quinoa with a spoon and allow to cool.

Placed cooked quinoa in a large bowl.  Add mango, pepper, green onion, tomato, black beans, and cilantro.

In a small bowl, combine vinegar, olive oil, lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.

You can eat this on a bed of lettuce or with chips, or just plain.  

From Our Best Bites

TikTok Ramen

6 ramen packets (discard spice packet)

6 Tbs butter

6 garlic cloves

2 Tbs ginger

3/8 c soy sauce

3/8 c water

3 Tbs brown sugar

1 Tbs Sriracha sauce

4 green onions

6 eggs

Everything seasoning

Bring a large pot of water to a boil, whisk together the soy sauce, water, sugar, and Sriracha and set aside.

Boil the ramen noodles for 2 minutes.  Drain and set aside.

Melt butter in a large skillet over medium heat.  When the butter is bubbly, add the garlic and ginger and cook for 1 minute.  Increase heat to medium high and add the soy sauce mixture.  Cook until bubbly (about 1 minute).  Add the noodles and stir to coat completely.

Reduce the heat to medium and push the noodles to one side of the pan.  (You might need to add more butter at this point.)  Carefully crack the eggs into the pan, cook until done.  Divide the noodles and eggs among 6 (or 7) bowls, sprinkle with green onions and Everything seasoning.

From Our Best Bites

Chicken Alfredo Bake

Parmesan Chicken:

2 boneless, skinless chicken breasts

2 Tbs olive oil, divided

1 Tbs grated Parmesan cheese

1/2 tsp Italian seasoning

1/2 tsp red pepper flakes

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

3 Tbs water

Cut the chicken breasts into 1" chunks.  Coat the chicken with 1 Tbs of olive oil and season it with the grated Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt and black pepper.  Heat 1 Tbs olive oil in a large skillet over medium heat.  Sear the chicken until the bottom of each piece is brown and the sides start to turn white (about 5 minutes).  Add 3 Tbs water to the pan, releasing the chicken pieces from the bottom of the skillet, and flip each one.  Continue cooking until the chicken is evenly browned on all sides and fully cooked in the center (about 5 minutes).  Remove the chicken from the skillet, leaving behind any stuck-on bits of chicken to flavor the alfredo sauce.

Buttered Breadcrumbs:

2 Tbs butter

1/2 c panko breadcrumbs

1/4 tsp Italian seasoning

1/4 tsp garlic powder

1/4 tsp red pepper flakes

1/4 tsp salt

1/4 tsp black pepper

Melt the butter in a small skillet over medium heat.  Once the butter has completely melted, stir in everything.  Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden, but now brown (about 5 minutes).  Transfer breadcrumbs to a bowl to stop the cooking process and set them aside to cool.

Alfredo Sauce:

4 Tbs butter

4 cloves garlic, minced

2 c heavy cream

2 c Italian shredded cheese blend, divided

1/4 tsp Italian seasoning

1/4 tsp garlic powder

1/4 tsp red pepper flakes

1/4 tsp salt

1/4 tsp black pepper

8 oz. rotini, uncooked

20 oz. frozen broccoli florets (baby preferred, if you can find it!)

Using the same skillet used to cook the chicken, melt butter over medium heat.  Add the minced garlic and saute until fragrant (about 2 minutes).  Whisk in the heavy cream and spices.  Let it come to a boil stirring occasionally (about 5 minutes).  Turn the heat down to low and add 1.5 cups of shredded cheese, a handful at a time, whisking until the cheese is fully melted before adding more (about 5 minutes).  The alfredo sauce will continue to thicken as it cools.

Assembly:

Preheat oven to 375.  Thaw the frozen broccoli in a colander, breaking down any large florets into bite-sized pieces.  Set aside.  At the same time, boil a medium pot of water on high heat.  Once the water is rapidly boiling, add the rotini and cook until it is just tender (about 7 minutes).  Do not overcook the pasta, as it will soften further in the oven.  Drain the pasta in the colander with the broccoli and set aside.

Mix together the cooked chicken, cooked pasta, thawed broccoli, and alredo sauce in a casserole dish.  Top the casserole with 1/2 c shredded cheese and toasted breadcrumbs.  Bake until all the cheese is melted and the breadcrumbs are golden brown, about 25-30 minutes.

From Budget Bytes

Beef and Tomato Noodle Soup

1 - 1.5 lbs ground beef

1/2 c finely chopped onion

salt and pepper

1.5 tsp dried basil

1 tsp dried oregano

1/2 tsp garlic powder

pinch of dried thyme

6 c chicken broth

28 oz. crushed tomatoes

15 oz. tomato sauce

1 tsp brown sugar (optional)

8 oz. cream cheese, softened to room temperature

2 c (8 oz.) short tube pasta, like ditalini

freshly grated Parmesan cheese, for serving

Heat a large pot over medium heat and add the ground beef, onion, and pinch of salt and pepper.  Cook, breaking the meat into small pieces until meat is no longer pink and the onions are translucent.  Drain excess grease.

Add the basil, oregano, garlic powder, thyme, broth, crushed tomatoes and tomato sauce, stir well.

Bring to a simmer and add the pasta.  Simmer until the pasta is just al dente (according to package directions).  Stir occasionally to prevent sticking and adjust heat as needed to maintain a gentle simmer.

Add the soften cream cheese to a bowl and ladle in 1-2 cups of the hot soup (try to not get the noodles and beef, but don't stress over this too much).  Let the cream cheese and hot soup sit for a minute or two so the cream cheese can melt, then whisk until creamy, smooth, and well-combined.

Add the cream cheese mixture back into the soup and stir evenly until combined.  Simmer for 1-2 more minutes, stirring often, until the soup is bubbling and slightly thickened.  It will continue to thicken as it cools.

Serve with freshly grated Parmesan cheese.

From Mel's Kitchen Cafe

Cilantro Lime Chicken

1 lb boneless, skinless chicken breasts

1 c orange juice

1 c chicken broth

juice of 2 fresh limes

2 tsp minced garlic

1/2 c chopped cilantro leaves

1 can black beans, rinsed and drained

2 c frozen corn

1 Tbs cumin

Serve with: rice, guacamole, sour cream, chips, etc.

Add all ingredients to a gallon sized freezer bag or container for instant pot

Make it now: in an instant pot, cook for 9 minutes on high, then allow 10 minutes for pressure to release naturally; in crock pot (fresh or frozen and then thawed), cook on high 3-4 hours, or low for 6 hours.

From frozen: place in instant pot, sauté for 5 minutes or until you have about 1/4 c of liquids.  Cook for 12 minutes at high pressure, then allow 10 minutes for pressure to release naturally.

From Anita Wiggins

Tater Tot Hotdish

1-1.5 lbs ground beef

1 onion, chopped

4 garlic cloves

1 Tbs minced fresh thyme

1.5 tsp salt

1.5 tsp pepper

3 Tbs flour

1.5 c whole milk

1.5 c chicken broth

1.5 c grated Parmesan cheese

1 c frozen peas

1 c frozen corn

2 lbs. frozen tater tots

Adjust oven rack to upper-middle position and heat oven to 450 degrees.  Combine beef, onion, garlic, thyme, salt, and pepper in a Dutch oven.  Cook over medium-high heat until nearly all the liquid has evaporated, 25-28 minutes, stirring occasionally and breaking up meat with a spoon.

Stir in flour until fully incorporated and cook for 1 minute.  Stir in the milk and broth and bring to simmer, scraping up any browned bits.  Cook until mixture is slightly thickened, about 3 minutes.  Off heat, stir in Parmesan.  Transfer mixture to a 9 x 13 baking dish.  Sprinkle peas and corn evenly over the beef mixture.  Lightly arrange tater tots in an even layer over top, but do not press in the mixture.  Bake until tater tots are deep golden brown and filling is bubbling, 35-38 minutes, rotating dish halfway through baking.  Let cool for 15 minutes before serving.  Eat with ketchup or BBQ sauce.

From Cook's Country

Swedish Meatballs

 Meatballs:

1/2 c plain breadcrumbs

1/2 tsp nutmeg

1/2 tsp allspice

1/2 tsp garlic powder

1/2 tsp salt

1 lb. ground pork

1 lb. ground beef

2 large eggs, lightly whisked

Gravy

8 Tbs butter, divided

8 Tbs flour

4 c beef broth

2 tsp Worcestershire sauce

1/4 tsp nutmeg

2/3 c heavy cream

1/2 tsp pepper

2 Tbs chopped fresh parsley (optional)

Serve with mashed potatoes (or egg noodles) and cranberry sauce.

In a medium bowl, combine the breadcrumbs, nutmeg, allspice, garlic powder, and salt.

Add the pork and beef to a large bowl.  Lightly whisk the egg, then add it to the bowl with the meat.  Lastly, add the breadcrumb mixture.  Use your hands to mix the meat and seasonings together until evenly combined, but avoid overmixing.  Divide and shape the meat into 32 meatballs, about 1.5 Tbs each.

Add 2 Tbs butter to a large skillet and heat over medium.  When the butter is melted and foaming, add the meatballs.  Cook for a minute or two on each side, or until well browned.  The meatballs do not to be cooked through at this point.

Remove the browned meatballs from the skillet.  Add the remaining 6 Tbs of butter and the flour.  Whisk the butter and flour together as the butter melts.  Cook the butter and flour mixture for about two minutes.  Slowly whisk in the beef broth, making sure to release all of the browned bits off the bottom of the skillet.  Allow the broth to come up to a simmer, at which point it will thicken.  Stir in the Worcestershire sauce, pepper, nutmeg, and heavy cream.  Taste the gravy and adjust the salt or seasonings to your liking.  Return the meatballs to the skillet and stir to coat in the sauce.  Heat the meatballs over low, stirring occasionally, until heated through (about 5 minutes).

Serve the meatballs over mashed potatoes or egg noodles with a little chopped fresh parsley and cracked pepper for garnish.

From Budget Bytes