Ingredients:

  • 1 lb ground beef (80/20)
  • 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
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp allspice
  • 0.25 tsp nutmeg
  • 2 tbsp butter for searing
  • 3 tbsp unsalted butter for sauce
  • 3 tbsp all-purpose flour
  • 2 cups beef broth
  • 0.5 cup heavy cream
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce

Instructions:

  1. Combine 0.5 cup Panko breadcrumbs with 0.25 cup whole milk in a large bowl. Note: Let this sit for 5 mins to ensure the crumbs are fully saturated.
  2. Add 1 small yellow onion (grated), 2 cloves garlic (minced), 1 large egg (beaten), 1 tsp salt, 0.5 tsp black pepper, 0.25 tsp allspice, and 0.25 tsp nutmeg to the panade.
  3. Fold in 1 lb ground beef and 1 lb ground pork using your hands. Note: Do not overmix; stop once the ingredients are just combined to keep the texture light.
  4. Roll the mixture into balls approximately 2.5 cm in diameter. until you have about 25-30 uniform meatballs.
  5. Melt 2 tbsp butter in a skillet over medium heat. Add meatballs in batches and cook 8 mins until deeply browned on all sides. Remove to a plate.
  6. In the same skillet, melt 3 tbsp unsalted butter. Whisk in 3 tbsp all purpose flour. Cook 2 mins until the mixture smells nutty and turns golden.
  7. Slowly pour in 2 cups beef broth while whisking constantly. Note: Adding liquid slowly prevents lumps from forming.
  8. Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and 0.5 cup heavy cream. Simmer 3 mins until the sauce begins to thicken.
  9. Return the meatballs to the skillet. Cook 5 mins until the sauce is velvety and meatballs are heated through.
  10. Ensure the internal temperature of the meat reaches 71°C before serving.