Ingredients:

  • 1 lb Ground Beef (80/20 mix preferred)
  • 5 lb Ground Pork
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Whole Milk
  • 1 Large Egg, lightly beaten
  • 1/4 cup Yellow Onion, finely grated
  • 2 cloves Garlic, minced (for meatballs)
  • 2 tbsp Fresh Coriander (Cilantro) or Parsley, finely chopped
  • 1 tsp Salt (Kosher)
  • 1/2 tsp Black Pepper, freshly ground
  • 2 tbsp Olive Oil or Vegetable Oil (for searing)
  • 2 tbsp Unsalted Butter (for sauce)
  • 1/2 cup Yellow Onion, finely diced (for sauce)
  • 3 cloves Garlic, minced (for sauce)
  • 3 medium Jalapeños, finely diced, seeds removed
  • 1 tbsp All-Purpose Flour (Plain Flour)
  • 1 cup Chicken Stock (Low Sodium)
  • 1 cup Heavy Cream (Double Cream)
  • 1/4 cup Cotija Cheese (or grated Parmesan), freshly grated
  • 1 tbsp Lime Juice, freshly squeezed

Instructions:

  1. Activate Binder: In a small bowl, combine the Panko breadcrumbs and milk. Let stand for 5 minutes until fully saturated.
  2. Combine Ingredients: In the large mixing bowl, gently combine the ground beef, ground pork, soaked Panko mixture, egg, grated onion, minced garlic (2 cloves), fresh herbs, salt, and pepper.
  3. Mix Gently: Use your hands to mix until just combined. Do not overmix, as this will result in tough meatballs.
  4. Shape and Chill: Roll the mixture into 1.5-inch spheres. Place them on a parchment-lined baking sheet and chill in the refrigerator for at least 30 minutes to prevent them from falling apart during searing.
  5. Heat Oil: Heat the 2 tbsp of oil in the heavy-bottomed skillet over medium-high heat until shimmering.
  6. Sear: Add the chilled meatballs, ensuring not to crowd the pan (work in batches if necessary). Sear for 3–4 minutes per side, turning until deeply golden brown and crusty on all sides.
  7. Remove: Transfer the seared meatballs to a clean plate. They will not be fully cooked at this stage. Drain off all but 1 tbsp of fat from the skillet.
  8. Sauté Aromatics: Reduce the heat to medium. Add the butter to the residual fat in the skillet. Add the diced onion and jalapeños. Sauté for 5–7 minutes until softened and fragrant. Add the 3 cloves of minced garlic and cook for 1 minute more.
  9. Make Roux: Sprinkle the 1 tbsp of flour over the mixture and stir well for 1 minute to cook out the raw flour taste.
  10. Deglaze and Thicken: Slowly whisk in the chicken stock, scraping up any delicious browned bits (the fond) from the bottom of the pan. Bring to a low simmer until slightly thickened.
  11. Add Cream: Reduce the heat to low. Gently stir in the heavy cream and grated Cotija/Parmesan cheese. Simmer very gently for 2–3 minutes. Do not boil vigorously.
  12. Simmer Meatballs: Return the seared meatballs to the sauce. Ensure they are submerged. Cover the skillet and simmer on low for 15–20 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F / 74°C).
  13. Adjust Seasoning and Acidity: Remove from heat. Stir in the fresh lime juice. Taste and adjust salt and pepper.
  14. Serve: Garnish generously with fresh coriander or chives and serve hot over rice or mashed potatoes.