Ingredients:

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

Instructions:

  1. Soak the Panko breadcrumbs in the whole milk for a few minutes. Note: This creates the panade that ensures tenderness.
  2. In a large bowl, combine the ground beef, ground pork, grated onion, allspice, nutmeg, salt, and pepper.
  3. Stir in the milk soaked breadcrumbs and the beaten egg. Mix gently by hand until just combined.
  4. Heat 2 tablespoons of butter in a cast iron skillet over medium high heat.
  5. Form the mixture into 2 tablespoon portions and roll into smooth spheres.
  6. Sear the meatballs in batches until they develop a deep mahogany colored crust on all sides, then remove and set aside.
  7. Melt 3 tablespoons of butter in the same pan and whisk in the flour for 1-2 minutes until it smells nutty and looks golden.
  8. Slowly pour in the beef stock while whisking constantly to eliminate lumps.
  9. Stir in the heavy cream, Worcestershire sauce, and Dijon mustard.
  10. Return the seared meatballs to the pan and simmer on low for 10 minutes until the sauce is thick enough to coat the back of a spoon.