Ingredients:
- 250g ground beef (80/20)
- 250g ground pork
- 50g Panko breadcrumbs
- 60ml whole milk
- 1 large egg, beaten
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 small white onion, grated
- 340g dry egg noodles
- 45g unsalted butter
- 30g all-purpose flour
- 475ml low-sodium beef broth
- 120ml heavy cream
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tbsp fresh parsley, chopped
Instructions:
- In a large bowl, combine the 50g Panko and 60ml milk. Let it sit for 5 minutes until it forms a thick paste. Add the beef, pork, egg, onion, allspice, nutmeg, salt, and pepper. Mix with your hands just until combined — don't overwork it, or they'll get tough.
- Roll the mixture into balls (about 1 inch in diameter).
- Heat a splash of oil in your skillet over medium high heat. Add the balls in batches. Brown them for 5-7 minutes until a deep, mahogany crust forms on all sides. Note: They don't need to be cooked through yet; they’ll finish in the sauce.
- Remove the meatballs and set them aside. Wipe out any burnt bits but keep the fat. Add the 45g butter. Once it sizzles, whisk in the 30g flour. Cook for 2 minutes until it smells like toasted shortbread and turns a light golden brown.
- Slowly pour in the 475ml beef broth, whisking constantly to prevent lumps. Add the Worcestershire and Dijon. Bring to a gentle simmer. You’ll see the sauce start to thicken and coat the whisk.
- Reduce heat to low and stir in the 120ml heavy cream. It should turn a beautiful latte color. Add the meatballs back into the pan. Simmer for 8-10 minutes until the meatballs reach 160°F internally and the sauce is glossy and thick.
- While the sauce simmers, boil the 340g egg noodles in salted water until al dente. Drain and toss them directly into the skillet. Fold everything together gently so the noodles are completely bathed in gravy.
- Top with the fresh parsley. The green pop against the tan sauce makes it look like a restaurant dish. Serve immediately while it's steaming.