Ingredients:

  • 1 lb Ground Beef (80/20)
  • 8 oz Ground Pork
  • ½ cup Panko Breadcrumbs
  • ½ cup Whole Milk or Heavy Cream (for soaking)
  • ½ cup Yellow Onion, very finely minced
  • 1 Tbsp Unsalted Butter (for sautéing onion)
  • 1 Large Egg, lightly whisked
  • 1 tsp Salt (Kosher or Sea)
  • ½ tsp Freshly Ground White Pepper
  • ½ tsp Ground Allspice
  • ¼ tsp Ground Nutmeg
  • 3 Tbsp Unsalted Butter (for roux)
  • 3 Tbsp All-Purpose Flour
  • 2 cups Beef Stock (low sodium), warm
  • ½ cup Heavy Cream (Double Cream)
  • 1 tsp Soy Sauce or Worcestershire Sauce (optional)
  • ½ tsp Dijon Mustard
  • Vegetable Oil or Canola Oil, as needed

Instructions:

  1. Soak the Breadcrumbs: In a medium bowl, combine the breadcrumbs and milk/cream. Stir briefly and set aside for 5–10 minutes until the crumbs have fully absorbed the liquid and become a paste.
  2. Sauté Aromatics: Melt 1 Tbsp of butter in a small pan. Sauté the finely minced onion until soft and translucent (about 5 minutes). Allow the onion to cool completely.
  3. Combine Ingredients: In a large bowl, gently combine the soaked breadcrumbs, cooled onions, ground beef, ground pork, whisked egg, salt, white pepper, allspice, and nutmeg. Mix gently using your hands or a wooden spoon until just combined. Do not overmix.
  4. Chill: Cover the bowl and refrigerate the mixture for a minimum of 30 minutes. This firms up the mixture, making rolling easier.
  5. Shape the Meatballs: Lightly oil your hands or use a small scoop (about 1.5 Tbsp) to roll the mixture into small, uniform balls (approx. 1 inch / 2.5 cm diameter).
  6. Sear the Meatballs: Heat 1–2 Tbsp of oil and 1 Tbsp of butter in the large skillet over medium-high heat. Working in batches (do not overcrowd the pan!), sear the meatballs on all sides until they are deep golden brown. This develops the crucial flavor 'fond' on the bottom of the pan.
  7. Finish Cooking and Hold Warm: Reduce the heat to medium-low and continue cooking the meatballs until they are cooked through (internal temperature reaches 165°F / 74°C). Transfer the cooked meatballs to a plate, cover loosely with foil, and pour off any excess fat from the pan, leaving the crispy brown bits (the fond) behind.
  8. Make the Roux: Return the skillet to medium heat. Add the remaining 3 Tbsp of butter and melt. Whisk in the flour and cook, stirring constantly, for 1–2 minutes until the roux is light blonde and smells slightly nutty.
  9. Add Stock: Gradually whisk in the warm beef stock, ensuring you scrape up all the flavor bits from the bottom of the pan. Continue whisking until the gravy is smooth and thickens slightly.
  10. Finish the Sauce: Stir in the heavy cream, Dijon mustard, and soy/Worcestershire sauce. Bring to a gentle simmer. Taste and adjust seasoning with salt and white pepper.
  11. Simmer Meatballs: Return the seared meatballs to the gravy. Reduce the heat to low, cover, and let simmer for 5–10 minutes, allowing the meatballs to finish cooking fully and absorb the rich gravy.
  12. Serve: Garnish with fresh chopped parsley or dill, and serve immediately, typically with mashed potatoes and lingonberry jam.