Ingredients:

  • ½ cup Panko or finely crushed fresh breadcrumbs
  • ¼ cup Whole milk or single cream, warmed slightly
  • 1 Tbsp Unsalted Butter (for sautéing onion)
  • ½ medium Yellow Onion, very finely minced or grated
  • 1 lb Ground Beef (80/20)
  • ½ lb Ground Pork
  • 1 large Egg, lightly beaten
  • 1 tsp Salt
  • ½ tsp Freshly ground Black Pepper
  • ½ tsp Ground Allspice
  • ¼ tsp Nutmeg, freshly grated
  • 2 Tbsp Vegetable oil and 1 Tbsp unsalted butter (for frying)
  • 3 Tbsp Unsalted Butter (for roux)
  • 3 Tbsp All-Purpose Flour
  • 2 cups Good quality, low-sodium Beef Stock
  • ½ cup Heavy Cream (Double cream)
  • 1 tsp Soy Sauce
  • 1 tsp Worcestershire Sauce
  • Salt and Pepper, to taste

Instructions:

  1. Soften the Binder: In a small bowl, combine the breadcrumbs and the warm milk/cream. Let this mixture stand for 5–10 minutes until the liquid is fully absorbed.
  2. Sauté the Onion: Melt 1 Tbsp of butter in a small pan. Sauté the minced onion until soft and translucent (about 5 minutes). Let cool completely.
  3. Mix the Ingredients: In a large bowl, combine the soaked breadcrumbs, cooled onion mixture, ground beef, ground pork, egg, salt, pepper, allspice, and nutmeg.
  4. Combine Gently: Using your hands or a rubber spatula, mix until just combined. Do not overmix, as this will lead to tough meatballs.
  5. Chill: Cover the bowl and refrigerate the mixture for a minimum of 30 minutes.
  6. Shape: Use a small scoop to form uniform, small meatballs (about 1–1.5 inches / 3 cm). Place them on a lined tray.
  7. Sear: Heat the oil and remaining butter in the large skillet over medium-high heat.
  8. Brown: Working in batches, add the meatballs. Cook, turning often, until they are browned on all sides and cooked through (about 6–8 minutes per batch, reaching an internal temperature of 165°F/74°C). Remove and set aside, keeping the residual fat and browned bits (the fond) in the pan.
  9. Create the Roux Base: Reduce the heat to medium-low. Add 3 Tbsp of butter to the existing pan drippings. Once melted, sprinkle in the 3 Tbsp of flour. Whisk constantly for 1–2 minutes to cook out the raw flour taste.
  10. Add Liquid: Slowly pour in the beef stock, whisking vigorously to incorporate the roux and scrape up all the flavorful brown bits from the bottom of the pan. Bring to a simmer.
  11. Season: Stir in the heavy cream, soy sauce, and Worcestershire sauce. Simmer for 5–7 minutes until the gravy has thickened to coat the back of a spoon. Taste and adjust salt and pepper.
  12. Finish the Dish: Return the reserved meatballs to the gravy. Gently stir to coat, and simmer for 5 minutes just to reheat them completely before serving.