Ingredients:

  • 250g ground beef (80/20), chilled
  • 250g ground pork, chilled
  • 40g panko breadcrumbs
  • 60ml whole milk
  • 1 large egg, beaten
  • 1 small yellow onion, very finely grated
  • 0.5 tsp ground allspice
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 45g unsalted butter
  • 30g all-purpose flour
  • 500ml beef bone broth
  • 120ml heavy cream
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard

Instructions:

  1. Combine 40g panko breadcrumbs and 60ml whole milk in a large bowl. Let this sit for 5 minutes until it forms a thick, soggy paste.
  2. Add 250g ground beef, 250g ground pork, the beaten egg, grated onion, allspice, nutmeg, salt, and pepper to the bowl.
  3. Use your hands to gently fold the ingredients until just combined and no streaks of egg remain.
  4. Roll the mixture into 1 inch balls, aiming for about 20-24 total.
  5. Melt 15g of the butter in your skillet over medium high heat and add the meatballs. Don't move them for the first 2 minutes to let the crust form.
  6. Rotate the meatballs gently for 5-7 minutes until they are browned on all sides and fragrant.
  7. Remove meatballs from the pan, add the remaining 30g butter, and whisk in 30g flour. Cook this for 2 minutes until it smells like toasted bread.
  8. Slowly pour in 500ml beef bone broth, whisking constantly. Wait until the liquid begins to bubble and thicken.
  9. Stir in 120ml heavy cream, 1 tsp Worcestershire, and 1 tsp Dijon mustard.
  10. Return the meatballs to the pan and spoon the sauce over them. Simmer for 5 minutes until the sauce is glossy and clings to the meat.