Ingredients:

  • 1 lb lean ground beef
  • 1 lb ground pork
  • 1/2 cup panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp oil
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups beef stock
  • 1 cup heavy cream
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard

Instructions:

  1. Hydrate the panko. In a large bowl, combine the milk and panko breadcrumbs. Let them sit for a few minutes to soak up the liquid. Note: This is the secret to the tenderness.
  2. Mix the base. Stir in the ground beef, ground pork, egg, minced garlic, allspice, nutmeg, salt, and black pepper. Mix by hand until just combined. Stop the moment you don't see any more streaks of egg.
  3. Roll the meatballs. Scoop about 1.5 tablespoons of mixture and roll it into a 1 inch ball between your palms.
  4. Sear for color. Heat 1 tablespoon of oil in a large skillet over medium high heat. Add the meatballs in batches. Cook 3-5 mins until they develop a mahogany colored crust on all sides. Remove them to a plate.
  5. Start the roux. In the same skillet (don't wash out those brown bits!), melt the unsalted butter. Whisk in the all purpose flour and cook for 2 minutes until the mixture smells nutty and looks golden.
  6. Deglaze the pan. Slowly pour in the beef stock while whisking constantly. This prevents lumps from forming.
  7. Finish the sauce. Stir in the heavy cream, Worcestershire sauce, and Dijon mustard.
  8. Simmer and glaze. Return the meatballs to the pan. Simmer for 10-15 minutes until the sauce is thick and glossy and meatballs reach an internal temperature of 160°F (71°C).