Ingredients:

  • 1 lb Ground Beef (80/20 preferred)
  • 8 oz Ground Pork
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Milk (Whole or Semi-Skimmed)
  • 1/4 cup yellow Onion, very finely minced or grated
  • 1 Large Egg, lightly beaten
  • 2 Tbsp Double Cream (Heavy Cream)
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 tsp Ground Allspice
  • 1/4 tsp Freshly Grated Nutmeg
  • 2 Tbsp Unsalted Butter (for searing)
  • 1 Tbsp Neutral Oil (e.g., Rapeseed or Vegetable)
  • 2 Tbsp Unsalted Butter (for roux, if needed)
  • 3 Tbsp All-Purpose Flour
  • 2 cups Beef Stock (low sodium), warm
  • 1/2 cup Double Cream (Heavy Cream)
  • 1 tsp Soy Sauce (or Worcestershire Sauce)
  • 1 tsp Dijon Mustard
  • Salt and Pepper, To taste

Instructions:

  1. Prepare the Binder: In a small bowl, combine the panko breadcrumbs and milk. Let sit for 5 minutes until soft and absorbed.
  2. Combine Ingredients: In a large mixing bowl, gently combine the ground beef, ground pork, soaked breadcrumbs, grated onion, egg, cream, salt, pepper, allspice, and nutmeg.
  3. Mix Gently: Using your hands, mix the ingredients until just combined. Do not overmix, or the meatballs will become tough and dense.
  4. Shape: Using a small scoop or tablespoon, roll the mixture into uniform 1-inch (2.5 cm) balls.
  5. Chill: Refrigerate the shaped meatballs on a plate or tray for a minimum of 30 minutes. (This helps them hold their shape when cooking.)
  6. Heat Fat: In a large skillet, melt the butter and oil over medium-high heat until shimmering.
  7. Sear: Working in batches, place the chilled meatballs into the hot pan. Sear for 4–6 minutes, turning frequently, until browned deeply and evenly on all sides.
  8. Reserve: Remove the seared meatballs from the pan and set aside. Ensure all the pan drippings (fonds) and remaining fat stay in the skillet for the sauce.
  9. Make the Roux: Add the extra butter (if needed) and then sprinkle the flour directly into the pan drippings. Whisk constantly for 1–2 minutes until a smooth, light-brown paste (the roux) forms. Cook out the raw flour taste.
  10. Add Stock: Gradually whisk in the warm beef stock, a splash at a time, until the roux is fully incorporated and the sauce is smooth. Bring the gravy to a simmer.
  11. Season and Finish: Whisk in the soy sauce, Dijon mustard, and the double cream. Season with salt and pepper to taste.
  12. Simmer Meatballs: Gently return the seared meatballs to the simmering sauce. Cover the pan loosely and cook for an additional 8–10 minutes, or until the internal temperature reaches 165°F (74°C). Adjust seasoning one last time and serve hot.