Ingredients:

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

Instructions:

  1. In a large mixing bowl, combine the 0.5 cup Panko breadcrumbs with the 0.25 cup whole milk. Let this sit for 5 mins until it forms a thick paste. This step is non negotiable for a tender result.
  2. Add the 1 lb beef, 0.5 lb pork, the egg, grated onion, allspice, nutmeg, salt, and pepper to the breadcrumb mixture. Gently mix with your hands until just combined. Do not overwork the meat or it will become tough.
  3. Roll the mixture into small balls, about 1 inch in diameter. You should get roughly 25-30 meatballs. Tip: Wet your hands with cold water to prevent the meat from sticking to your skin.
  4. Melt 1 tbsp of the butter in your skillet over medium high heat. Add the meatballs in batches. Cook for 5-7 mins until a dark brown crust forms on all sides. They don't need to be cooked through yet.
  5. Remove the meatballs and set them aside. Lower the heat to medium and add the remaining 2 tbsp of butter. Once melted, whisk in the 3 tbsp of flour. Cook for 1-2 mins until it smells toasted and looks like wet sand.
  6. Slowly pour in the 2 cups of beef stock while whisking constantly. Add the Worcestershire sauce and Dijon mustard. Continue whisking until the sauce begins to thicken and bubble.
  7. Lower the heat to low and stir in the 0.5 cup heavy cream. Note: Do not let the sauce boil vigorously once the cream is added to prevent separation.
  8. Place the meatballs back into the skillet. Simmer for another 5-10 mins until the meatballs are cooked through and the sauce is velvety. The internal temperature should hit 160°F (71°C).