Serves: 2, with leftovers 

Recipe

• ½ cup breadcrumbs or a couple pieces torn, stale bread 
• splash of milk (nut milk is fine) 
• 1 pound ground meat (beef, turkey, or alt meat) 
• 1 egg (or equivalent egg substitute) 
• ½  tsp ground allspice 
• ¼ tsp ground nutmeg 
• pinch ground ginger 
• ½ tsp salt and lots of freshly ground pepper 
• 1 ½ Tbl butter 
• ½ onion, minced 
• 1 cup button or cremini mushrooms, minced
• 1 clove garlic, minced
• 1 ½ Tbl Bobbie's Boat Sauce 
• oil,  for frying
• 1 ½ Tbl flour 
• ¼ cup white wine (optional)
• 1 ½ cup beef stock or broth (or vegan "beef" broth)
• egg noodles (2-3 handfuls per serving) 

Method 

1. Make the meatballs : Moisten the breadcrumbs with a little milk, to achieve a thick slurry.  Add meat, egg, spices, and mix gently with your hands.  Form into balls 1-2 inches in diameter or to your liking.  
2. Get a pot of salted water going for your noodles.  In a large skillet, heat up some oil: enough to cover the bottom generously.  At medium heat, gently place your meatballs in the pan without crowding.  You want them to get a nice burnished (not burned) crust before turning them carefully, with tongs.  Cook meatballs all the way through, and if you're unsure or unconfident, brown the meatballs and then finish them in a 375 oven for 12 minutes.  Set remove from pan or oven, set aside. 
3. Cook noodles al dente, and set aside for the last step. 
4. Make the sauce: In the pan the meatballs are cooked, add your butter, at medium heat.  Add onion and cook until soft, then add mushrooms.  Add a pinch or two of salt, and cook this flavor base down as much as possible without scorching it.  Lower heat.  Add Bobbie's Boat Sauce, scraping up the bottom.  Add flour, and continue to stir/scrape - cooking the roux and deepening the flavor for another 2-3 minutes. 
5.  Add the wine, if you're using, then the stock, ½ cup at a time.  Raise the heat a bit, scrape the bottom of the pan and whisk the sauce as you go.  
6. Taste for seasoning, then add noodles, followed by meatballs.  Cook for another minute or two, covered, to let all of the flavors coalesce.   Finish with some chopped herbs, and definitely more Bobbie's Boat Sauce.