Ingredients:

  • 1 lb ground beef (80/20)
  • 1 lb ground pork
  • 0.5 cup panko breadcrumbs
  • 0.25 cup whole milk
  • 1 large egg, beaten
  • 0.5 cup yellow onion, finely grated
  • 2 cloves garlic, minced
  • 0.5 tsp ground allspice
  • 0.25 tsp ground nutmeg
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp unsalted butter for frying
  • 3 tbsp unsalted butter for gravy
  • 3 tbsp all-purpose flour
  • 2 cups beef stock
  • 1 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard

Instructions:

  1. In a large mixing bowl, combine the panko breadcrumbs and milk. Let the mixture sit for 5 minutes until it forms a thick paste (panade).
  2. Stir the grated onion, minced garlic, beaten egg, allspice, and nutmeg into the panade until well-blended.
  3. Add the ground beef and ground pork to the bowl. Use your hands or a fork to mix until just combined, being careful not to overwork the meat.
  4. Roll the mixture into 1-inch meatballs. Heat 2 tablespoons of butter in a large skillet over medium-high heat and sear the meatballs until browned on all sides. Remove meatballs and set aside.
  5. In the same skillet, melt 3 tablespoons of butter. Whisk in the flour for 1-2 minutes to create a roux. Gradually whisk in beef stock, heavy cream, Worcestershire sauce, and Dijon mustard.
  6. Simmer the sauce until thickened. Return the meatballs to the pan and coat with the gravy. Season with additional salt and pepper to taste before serving.