Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1/2 lb ground pork
  • 1/2 cup panko breadcrumbs
  • 1/4 cup whole milk
  • 1 medium yellow onion, finely grated
  • 1 large egg, beaten
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter, for searing
  • 3 tbsp unsalted butter, for gravy
  • 3 tbsp all-purpose flour
  • 2 cups beef broth, low sodium
  • 1/2 cup heavy cream
  • 1 tsp Worcestershire sauce

Instructions:

  1. In a small bowl, combine the panko breadcrumbs and milk, letting it sit for 5 minutes until it forms a paste.
  2. In a large mixing bowl, combine the ground beef and ground pork. Stir in the milk-soaked panko, grated onion, beaten egg, allspice, nutmeg, salt, and pepper. Gently mix with your hands until just combined.
  3. Shape the meat mixture into small balls, approximately 1 inch in diameter.
  4. Heat 2 tablespoons of butter in a skillet over medium-high heat until foaming. Add the meatballs and sear until mahogany-colored and cooked through, then remove from the pan.
  5. In the same skillet, melt 3 tablespoons of butter and whisk in the all-purpose flour to create a roux.
  6. Gradually whisk in the beef broth and Worcestershire sauce, simmering until the sauce thickens and is smooth.
  7. Lower the heat and slowly stir in the heavy cream until the gravy is glossy and emulsified.
  8. Return the seared meatballs to the skillet and toss to coat them in the creamy gravy.