Ingredients:

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

Instructions:

  1. In a large bowl, soak the panko breadcrumbs in 1/4 cup heavy cream for a few minutes to create a panade. Stir in the grated onion, garlic, and spices. Add the beef and pork. Gently fold the ingredients together with your hands until just combined—do not overwork the meat. Roll into 1-inch (2.5cm) spheres.
  2. Melt 2 tbsp of butter over medium-high heat in a large stainless steel or cast-iron skillet. Add meatballs in batches to avoid crowding. Sear until a deep brown crust forms on all sides. Remove meatballs from the pan and set aside on a plate, leaving the browned bits in the skillet.
  3. Reduce heat to medium. Add 4 tbsp of butter to the pan. Once melted, whisk in the flour and cook for 2 minutes until the roux smells nutty and turns golden. Slowly pour in the beef broth, whisking constantly to incorporate the fond and eliminate lumps.
  4. Stir in the remaining 1 cup of heavy cream, Worcestershire, and soy sauce. Bring to a gentle simmer. Return the meatballs and any accumulated juices to the pan. Simmer for 5-8 minutes until the sauce thickens into a glossy coating and meatballs reach an internal temperature of 160°F (71°C).