Ingredients:

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

Instructions:

  1. Combine 0.5 cup panko and 0.25 cup milk in a small bowl. Let this sit for 5 minutes until it forms a thick, wet paste.
  2. Add the grated yellow onion, minced garlic, allspice, nutmeg, salt, and pepper to the panko mixture.
  3. Gently fold in 1 lb beef and 1 lb pork with the beaten egg. Use your hands but don't squeeze too hard or the meat will get tough.
  4. Scoop and roll into 1 inch balls until the surface is smooth and round.
  5. Melt 1 tbsp of the butter in a skillet and brown the meatballs in batches until a dark crust forms on all sides.
  6. Place the seared meatballs on a plate. They don't need to be fully cooked through yet.
  7. Melt the remaining 3 tbsp butter in the same pan, then whisk in 0.25 cup flour until it turns the color of a latte.
  8. Gradually whisk in 2 cups beef stock and 1 tsp Worcestershire sauce until the liquid is thick and bubbly.
  9. Stir in 0.5 cup heavy cream and 1 tsp Dijon mustard until the sauce is pale and glossy.
  10. Return the meatballs to the pan and cook for 5 minutes until the internal temperature reaches 160°F.