In a large mixing bowl, beat the egg and milk together, then whisk in cornstarch, onion, yellow mustard, pepper, nutmeg, allspice and ginger. Add beef and mix well by hand.
Form and roll into golf ball size meatballs. Mixture will be soft due to less binder. Don’t worry if balls flatten somewhat.
Pre- heat a large iron skillet over medium high heat, coat the pan with olive oil spray and brown the meatballs. Don’t overcrowd and only do half at a time, for about 10 minutes or until all sides are nicely browned. Remove meatballs to paper towels to drain. Carefully drain off any excessive grease from the skillet retaining the flavor bits.
For gravy, add butter to remaining drippings. Then stir and work in flour. Add no salt added beef broth, garlic, bouillon and milk. Bring to a low boil and stir for 2 minutes or until thickened. Return meatballs to skillet; heat through on low.
Double the meatball recipe for extra leftover that can be frozen.
Serve on noodles, rice or mashed potatoes.
Serve on noodles, rice or mashed potatoes.Nutrition information is for meatballs and gravy only.