Ingredients:
- 1 lb lean ground beef (90/10)
- 0.5 lb ground pork
- 0.5 cup panko breadcrumbs
- 0.25 cup whole milk
- 1 large egg
- 0.5 yellow onion, finely grated
- 1 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 0.25 tsp ground allspice
- 0.25 tsp ground nutmeg
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups low-sodium beef broth
- 0.5 cup light cream
- 1 tsp Worcestershire sauce
- 0.5 tsp Dijon mustard
- 1 tbsp fresh parsley, chopped
Instructions:
- In a large mixing bowl, combine the 0.5 cup panko breadcrumbs with the 0.25 cup whole milk. Let this sit for about 5 minutes until it forms a thick paste.
- Add the 1 lb lean ground beef, 0.5 lb ground pork, 1 large egg, grated onion, salt, pepper, allspice, and nutmeg to the panko mixture.
- Use your hands to gently fold everything together until just combined. Stop as soon as no streaks of egg or spice remain to keep the texture light. Scoop out approximately 1 tablespoon of the mixture at a time and roll them into 1 inch spheres between your palms.
- Melt 1 tablespoon of the unsalted butter in your skillet over medium high heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until a deep golden brown crust forms on all sides. Remove the meatballs and set them aside on a plate.
- In the same skillet (don't wash it!), melt the remaining 2 tablespoons of butter. Whisk in the 3 tablespoons of all purpose flour and cook for 1-2 minutes until it smells slightly nutty and looks like wet sand. This is your roux.
- Slowly pour in the 2 cups of beef broth while whisking constantly. Add the 1 tsp Worcestershire sauce and 0.5 tsp Dijon mustard. Simmer for 3-5 minutes until the liquid thickens enough to coat a spoon.
- Turn the heat down to low and whisk in the 0.5 cup light cream. Return the seared meatballs to the pan. Simmer for another 8-10 minutes until the meatballs are cooked through and the sauce is glossy. Garnish with the 1 tbsp fresh parsley right before serving.