Ingredients:

  • 1 lb (450g) ground beef (80/20 lean)
  • ½ lb (225g) ground pork
  • ½ cup (60g) panko breadcrumbs
  • ¼ cup (60ml) whole milk
  • 1 large egg, beaten
  • ¼ tsp (0.5g) ground allspice
  • ¼ tsp (0.5g) ground nutmeg
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) black pepper
  • 2 tbsp (30ml) neutral oil
  • 4 tbsp (56g) unsalted butter
  • ¼ cup (30g) all-purpose flour
  • 2 cups (480ml) low-sodium beef broth
  • ½ cup (120ml) heavy cream
  • 1 tsp (5ml) Worcestershire sauce
  • 1 tsp (5ml) soy sauce
  • ¼ tsp (1g) garlic powder
  • salt to taste
  • pepper to taste

Instructions:

  1. In a large bowl, combine the beef, pork, breadcrumbs, milk, egg, and spices. Mix gently with your hands until just combined; do not overwork the meat. Roll into 1-inch spheres (roughly 24–30 meatballs).
  2. Heat oil in a 12-inch skillet over medium-high heat. Add meatballs in batches to avoid crowding. Sear for 2–3 minutes per side until a deep mahogany-colored crust forms. Remove meatballs to a plate, leaving the fond in the pan.
  3. Reduce heat to medium. Melt the butter into the pan drippings. Whisk in the flour and cook for 1–2 minutes until the roux smells nutty and turns golden brown.
  4. Slowly pour in the beef broth while whisking constantly to eliminate lumps.
  5. Stir in the heavy cream, Worcestershire, soy sauce, and garlic powder. Return the meatballs to the pan and simmer gently for 5–7 minutes until the sauce is thick and glossy.