Ingredients:

  • 0.5 lb ground beef (80/20 lean-to-fat ratio)
  • 0.5 lb ground pork
  • 0.5 cup panko breadcrumbs
  • 0.25 cup heavy cream
  • 1 large egg, beaten
  • 1 small onion, grated finely
  • 2 cloves garlic, minced
  • 0.5 tsp ground allspice
  • 0.25 tsp ground nutmeg
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp vegetable oil
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 2 cups beef stock, low sodium
  • 1 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1 tsp soy sauce

Instructions:

  1. Combine the panko breadcrumbs and 0.25 cup heavy cream in a small bowl and let sit for 5 minutes until a paste forms.
  2. In a large bowl, fold in the ground beef, ground pork, beaten egg, grated onion, minced garlic, allspice, nutmeg, salt, and pepper. Mix by hand until just combined.
  3. Roll the meat mixture into 1-inch spheres.
  4. Heat a tablespoon of oil in a skillet over medium-high heat. Sear the meatballs in batches, turning occasionally, until they develop a deep mahogany-colored crust on all sides. Remove meatballs and set aside.
  5. Reduce heat to medium. Melt the unsalted butter in the same pan, scraping up the browned bits (fond) with a whisk.
  6. Stir in the all-purpose flour and cook for 2 minutes until it smells nutty.
  7. Slowly whisk in the beef stock, 1 cup heavy cream, Worcestershire sauce, and soy sauce. Simmer until the sauce thickens and coats the back of a spoon.
  8. Return the meatballs to the pan and toss to coat in the gravy before serving.