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 finely
  • 2 cloves garlic, minced
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp neutral oil
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups beef broth, low sodium
  • 1/2 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1 tsp soy sauce

Instructions:

  1. Combine the panko and milk in a small bowl and let it sit for 5 minutes to create a panade.
  2. In a large mixing bowl, combine the beef, pork, panko mixture, beaten egg, grated onion, garlic, and spices. Mix gently with your hands until just combined.
  3. Shape the mixture into small, 1-inch spheres. Heat oil in a skillet over medium-high heat and sear meatballs in batches until browned on all sides (about 5-7 minutes). Remove and set aside.
  4. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes until the roux is light brown.
  5. Slowly whisk in the beef broth, soy sauce, and Worcestershire sauce. Simmer for 3-5 minutes until the sauce thickens.
  6. Stir in the heavy cream and return the meatballs to the skillet. Lower heat to medium-low and simmer for 8-10 minutes until meatballs reach an internal temperature of 160°F (71°C).