Ingredients:

  • 1 lb ground beef (85% lean)
  • 0.5 lb ground pork
  • 0.5 cup fresh breadcrumbs
  • 0.25 cup milk (2% or whole)
  • 1 large egg, beaten
  • 0.5 cup yellow onion, finely grated
  • 2 cloves garlic, minced
  • 0.5 tsp ground allspice
  • 0.25 tsp ground nutmeg
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp unsalted butter (for searing)
  • 3 tbsp unsalted butter (for gravy)
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 0.5 cup half-and-half
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce

Instructions:

  1. In a large mixing bowl, combine the fresh breadcrumbs, milk, beaten egg, grated onion, minced garlic, allspice, nutmeg, salt, and pepper. Let the mixture sit for 10 minutes to hydrate the panade.
  2. Add the ground beef and ground pork to the panade mixture. Use your hands to gently combine until just incorporated; do not overmix, as this results in tough meatballs.
  3. Shape the mixture into approximately 24-28 small spheres (about 1-inch in diameter).
  4. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the meatballs in batches, searing until a deep mahogany crust forms on all sides (about 8-10 minutes). Remove meatballs and set aside; do not wipe out the pan.
  5. In the same skillet, melt the remaining 3 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes until it turns a light golden brown (a blond roux).
  6. Slowly whisk in the beef broth, scraping the bottom of the pan to release the flavorful brown bits (fond). Simmer until the sauce begins to thicken.
  7. Whisk in the half-and-half, Dijon mustard, and Worcestershire sauce. Return the meatballs to the pan and simmer for another 5 minutes until the sauce is velvety and the meatballs are cooked through. Season with additional salt and pepper to taste.