Ingredients:

  • 250g lean ground beef (80/20)
  • 250g ground pork
  • 1/2 cup panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg
  • 1 small yellow onion, very finely grated
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 tsp kosher salt
  • 1/2 tsp finely ground black pepper
  • 40g unsalted butter
  • 3 tbsp all-purpose flour
  • 500ml beef bone broth
  • 1/4 cup sour cream
  • 1 tsp soy sauce
  • 1 tsp Dijon mustard

Instructions:

  1. In a large bowl, combine 1/2 cup panko breadcrumbs and 1/4 cup whole milk. Let this sit for 5 minutes to form a thick paste.
  2. Add 1 small yellow onion (very finely grated), 1 large egg, 1/2 tsp ground allspice, 1/4 tsp ground nutmeg, 1 tsp kosher salt, and 1/2 tsp black pepper to the paste.
  3. Incorporate 250g lean ground beef and 250g ground pork into the spice mixture. Use your hands to gently mix until just combined.
  4. Roll the mixture into small balls, about 2.5 cm in diameter. Place them on a tray and chill in the fridge for 10 minutes until firm to the touch.
  5. Heat a skillet over medium heat and melt 20g of the unsalted butter. Add the meatballs in batches and cook for 8-10 minutes until browned on all sides and a crust forms. Remove and set aside.
  6. In the same pan, melt the remaining 20g of butter and whisk in 3 tbsp all purpose flour. Cook for 2 minutes until it smells toasted and turns light brown.
  7. Gradually whisk in 500ml beef bone broth. Add 1 tsp soy sauce and 1 tsp Dijon mustard. Simmer until the sauce thickens and coats a spoon.
  8. Whisk in 1/4 cup sour cream until smooth. Return the meatballs to the pan and simmer for 3-5 minutes until the centers are no longer pink.