Ingredients:

  • 1 lb ground beef (80/20 blend)
  • 1/2 lb ground pork
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg, beaten
  • 1 small onion, grated
  • 1 tsp salt
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp black pepper
  • 1-2 tbsp vegetable oil
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups beef broth, low sodium
  • 1/2 cup sour cream
  • 1 tsp Worcestershire sauce
  • 1 tsp soy sauce

Instructions:

  1. In a small bowl, stir together the breadcrumbs and milk; let it sit for 5 minutes to hydrate.
  2. In a large mixing bowl, combine the ground beef, ground pork, grated onion, beaten egg, and the hydrated breadcrumb mixture.
  3. Stir in the salt, allspice, nutmeg, and pepper. Mix with your hands or a fork until just combined, avoiding overworking the meat.
  4. Roll the mixture into approximately 33 balls, roughly 1 inch in diameter.
  5. Heat a large skillet over medium-high heat with a drizzle of oil. Fry the meatballs in batches until they develop a deep mahogany-colored crust on all sides (about 7–10 minutes).
  6. Remove meatballs from the pan and set aside, leaving the rendered fat and brown bits (fond) in the skillet.
  7. Lower the heat to medium. Add butter to the skillet and melt until bubbling.
  8. Whisk in the flour and cook for 1–2 minutes until the mixture smells nutty and turns light golden brown.
  9. Slowly pour in the beef broth while whisking constantly to eliminate lumps.
  10. Stir in the Worcestershire sauce and soy sauce. Simmer for 5 minutes until the sauce thickens.
  11. Remove the pan from the heat and stir in the sour cream.