Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat)
  • 0.5 lb ground pork
  • 0.5 cup panko breadcrumbs
  • 0.25 cup whole milk
  • 1 large egg, beaten
  • 3 cloves garlic, minced
  • 1 tsp onion powder
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2.5 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 0.25 cup heavy cream

Instructions:

  1. In a large mixing bowl, combine the panko breadcrumbs and milk. Let sit for 5 minutes until a paste (panade) forms.
  2. Add the beaten egg, minced garlic, onion powder, parsley, salt, pepper, ground beef, and ground pork to the panade. Mix by hand until just combined, being careful not to overwork the meat.
  3. Form the mixture into uniform 1.5-inch balls using a cookie scoop.
  4. Heat a large cast iron or stainless steel skillet over medium-high heat with a tablespoon of oil. Add meatballs in batches and sear until a dark, mahogany-colored crust forms on all sides. Remove meatballs and set aside, leaving the rendered fat (fond) in the pan.
  5. Reduce heat to medium. Add butter to the pan if needed to reach approximately 3 tablespoons of fat. Whisk in the flour and cook for 2 minutes to create a roux.
  6. Slowly whisk in the beef broth, Worcestershire sauce, and Dijon mustard. Simmer until the gravy thickens and coats the back of a spoon.
  7. Stir in the heavy cream. Return the meatballs to the pan and simmer for 5 minutes until cooked through. Season with salt and pepper to taste.