Ingredients:

  • 1 lb Ground Beef (80/20 preferred)
  • 8 oz Ground Pork
  • 1/2 medium Yellow Onion, finely grated (sweated)
  • 1/2 cup Fresh Breadcrumbs (or Panko)
  • 1/3 cup Whole Milk or Heavy Cream
  • 1 Large Egg, lightly beaten
  • 1 Tbsp Unsalted Butter (for sautéing onion)
  • 1 tsp Allspice, ground
  • 1/4 tsp Nutmeg, freshly grated
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 3 Tbsp Unsalted Butter (plus drippings from pan)
  • 3 Tbsp All-Purpose Flour
  • 2 cups Beef Stock (low sodium, warm)
  • 1/2 cup Heavy Cream (Double Cream)
  • 1 tsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • Salt and Pepper, To taste
  • 2 Tbsp Vegetable or Canola Oil

Instructions:

  1. Sauté the Onion: Melt 1 Tbsp of butter in a small pan. Add the grated onion and cook gently until very soft and translucent (about 5 minutes). Allow the onion to cool completely.
  2. Soak the Binder: In a medium bowl, combine the breadcrumbs and milk/cream. Let sit for 5 minutes until mushy. Stir in the beaten egg.
  3. Combine Ingredients: In a large bowl, combine the ground beef, ground pork, cooled onion mixture, soaked breadcrumb mixture, and all seasonings (salt, pepper, allspice, nutmeg).
  4. Mix Gently: Use your hands to gently combine the mixture until just uniform. Overmixing will lead to tough meatballs.
  5. Chill: Cover the bowl and refrigerate the mixture for 30 minutes. This firms the mixture for easier rolling.
  6. Shape: Use a small scoop (about 1.5 inches / 4 cm diameter) to portion the mixture. Roll gently between palms until smooth. Place shaped meatballs on a parchment-lined baking sheet.
  7. Heat Fat: Heat the oil and remaining 1 Tbsp of butter in your large skillet over medium-high heat.
  8. Sear: Add the meatballs, being careful not to overcrowd the pan (work in batches if necessary). Sear the meatballs, turning frequently, until evenly browned on all sides and they have a lovely crust (5-7 minutes).
  9. Finish Cooking: Reduce heat to medium-low. Cover the pan (or transfer to a preheated 350°F / 175°C oven for 5 minutes) until the meatballs are cooked through (internal temperature 165°F / 74°C).
  10. Rest: Remove the cooked meatballs and set them aside on a plate, keeping them warm. Leave the cooking fat and drippings in the pan for the gravy base.
  11. Make the Roux: If necessary, add the remaining 2 Tbsp of butter to the pan drippings to make 3 Tbsp of fat total. Sprinkle the flour over the fat and whisk constantly for 1–2 minutes until a light brown, paste-like roux forms.
  12. Add Liquid: Gradually whisk in the warm beef stock, pouring slowly to incorporate the roux smoothly. Continue whisking until the mixture is completely smooth and starts to thicken slightly. Bring to a low simmer.
  13. Finish Sauce: Stir in the heavy cream, Worcestershire sauce, and Dijon (if using). Season generously with salt and pepper. Taste and adjust seasoning.
  14. Combine: Return the cooked meatballs to the gravy and gently toss to coat. Simmer for 3–5 minutes to warm them through and allow them to absorb some sauce. Serve hot.