Ingredients:

  • 1 lb ground beef (80/20)
  • 0.5 lb ground pork
  • 0.5 cup Panko breadcrumbs
  • 0.25 cup whole milk
  • 1 large egg, lightly beaten
  • 0.5 small yellow onion, very finely grated
  • 2 cloves garlic, minced
  • 0.5 tsp ground allspice
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 4 cups low sodium beef broth
  • 0.5 cup heavy cream
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 8 oz dry wide egg noodles
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a large mixing bowl, combine the breadcrumbs and milk. Allow to sit for 5 minutes until a thick panade paste forms.
  2. Add the ground beef, ground pork, beaten egg, grated onion, minced garlic, allspice, nutmeg, salt, and pepper to the breadcrumb mixture. Mix gently by hand until just combined, being careful not to overwork the meat.
  3. Shape the mixture into 1-inch meatballs. Heat a drizzle of oil in a large deep skillet or Dutch oven over medium-high heat. Sear the meatballs until a deep golden-brown crust forms on all sides, approximately 5-7 minutes. Remove meatballs from the pan and set aside.
  4. Reduce heat to medium. Melt the butter in the same skillet, scraping up the browned bits (fond) from the bottom. Whisk in the flour and cook for 1-2 minutes until the roux is toasty and fragrant.
  5. Slowly whisk in the beef broth, Worcestershire sauce, and Dijon mustard. Bring the liquid to a gentle simmer.
  6. Add the dry egg noodles and the browned meatballs back into the skillet. Cover with a lid and simmer for 7-9 minutes, or until the noodles are al dente and the sauce has thickened.
  7. Stir in the heavy cream. Simmer uncovered for an additional 2 minutes until the sauce achieves a velvety sheen and coats the back of a spoon.
  8. Garnish with fresh chopped parsley and extra black pepper before serving.