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30mins total
In a bowl, combine the ground beef with the breadcrumbs, parsley, chili pepper, nutmeg, onion, garlic powder, salt, and egg.
Stir until smooth.
Shape 12 large meatballs or 20 small ones with your hands.
In a frying pan, heat the oil with 15g of butter.
Place the meatballs in the pan.
Turn them often until they are golden brown on all sides and cooked through.
Transfer them to a dish and cover with a sheet of baking paper.
In the frying pan, heat 60g of butter.
Add the flour and whisk until the mixture turns brown.
Gently stir in the beef broth.
Add the crème fraîche, Worcestershire sauce, and Dijon mustard.
Simmer until the sauce begins to thicken.
Add salt and pepper to taste.
Add the meatballs to the pan and simmer for 1 to 2 minutes.
Serve with noodles or rice.