Ingredients:

  • 1 lb ground beef (80/20)
  • 0.5 lb ground pork
  • 0.5 cup fresh breadcrumbs (Panko or crustless white bread)
  • 0.25 cup whole milk
  • 1 small yellow onion, grated with juices
  • 1 large egg, beaten
  • 0.5 tsp ground allspice
  • 0.25 tsp ground nutmeg
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp unsalted butter (for frying)
  • 3 tbsp unsalted butter (for sauce)
  • 3 tbsp all-purpose flour
  • 2 cups beef stock (low sodium)
  • 0.5 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard

Instructions:

  1. In a large mixing bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes until it forms a thick paste (panade).
  2. Add the grated onion and its juices, the beaten egg, allspice, nutmeg, salt, and pepper to the panade. Whisk until well combined. Wait until you smell the spices hit the wet ingredients—it should be fragrant and warm.
  3. Add the ground beef and ground pork to the bowl. Use cold hands or a fork to gently fold the mixture together until just incorporated. Do not overmix to avoid a rubbery texture.
  4. Roll the mixture into approximately 24-30 small meatballs (about 1 inch in diameter).
  5. Heat 2 tablespoons of butter in a large cast-iron skillet over medium heat. Add the meatballs in batches, searing until a deep mahogany crust forms on all sides and they are cooked through. Remove meatballs and set aside.
  6. To make the sauce, melt 3 tablespoons of butter in the same skillet. Whisk in the flour and cook for 1-2 minutes until slightly browned.
  7. Gradually whisk in the beef stock to avoid lumps. Add the heavy cream, Worcestershire sauce, and Dijon mustard. Simmer until the sauce thickens.
  8. Return the meatballs to the skillet and toss to coat in the glossy sauce before serving.