Ingredients:

  • 1 lb lean ground beef (80/20)
  • 0.5 lb ground pork
  • 0.5 cup fresh breadcrumbs
  • 0.25 cup whole milk
  • 1 large egg
  • 0.5 medium yellow onion, grated
  • 0.5 tsp ground allspice
  • 0.25 tsp ground nutmeg
  • 1 tsp fine sea salt
  • 0.5 tsp freshly cracked black pepper
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups beef bone broth
  • 0.5 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard

Instructions:

  1. Combine 0.5 cup fresh breadcrumbs and 0.25 cup whole milk in a small bowl. Let this sit for 5 minutes until it forms a thick paste.
  2. In a large bowl, mix 1 lb lean ground beef, 0.5 lb ground pork, the milk soaked breadcrumbs, 1 large egg, 0.5 grated onion, 0.5 tsp allspice, 0.25 tsp nutmeg, 1 tsp sea salt, and 0.5 tsp black pepper.
  3. Roll the mixture into 1 inch balls until smooth and uniform. Keep your hands damp with cold water to prevent sticking.
  4. Place the shaped balls on a tray in the fridge for 15 minutes. Chilling firms up the fats so they don't fall apart when they hit the hot pan.
  5. Melt 1 tbsp of butter in a large skillet over medium high heat. Brown the meatballs in batches until a dark mahogany crust forms. They don't need to be cooked through yet.
  6. Remove the meatballs and add the remaining 2 tbsp of butter. Whisk in 3 tbsp all purpose flour until the mixture smells nutty and turns golden brown.
  7. Slowly whisk in 2 cups beef bone broth. Add the liquid in small splashes at first to prevent lumps from forming.
  8. Stir in 1 tsp Worcestershire sauce and 1 tsp Dijon mustard until the sauce is glossy and bubbling.
  9. Pour in 0.5 cup heavy cream and return the meatballs to the pan.
  10. Cook for 8-10 minutes over low heat until the sauce coats the back of a spoon and the meatballs are cooked through.