Ingredients:

  • 450g lean ground beef (90/10)
  • 225g lean ground pork
  • 60g panko breadcrumbs
  • 60ml milk
  • 1 large egg
  • 1g ground allspice
  • 1g ground nutmeg
  • 6g salt
  • 3g black pepper
  • 30ml olive oil (for searing)
  • 42g unsalted butter
  • 25g all-purpose flour
  • 480ml low-sodium beef broth
  • 120ml half-and-half
  • 5g Dijon mustard
  • 15ml Worcestershire sauce

Instructions:

  1. Soak the panko. Mix 60g panko and 60ml milk in a small bowl and let it sit for 5 minutes. Note: This ensures no dry pockets of bread in your meatballs.
  2. Combine the base. In a large bowl, add 450g beef, 225g pork, 1 egg, 1g allspice, 1g nutmeg, 6g salt, 3g pepper, and the soaked panko.
  3. Mix gently. Use your hands to combine the meat until just mixed. Note: Overworking the meat makes it tough and rubbery.
  4. Heat the oil. Pour 30ml olive oil into a large skillet over medium high heat until it shimmers.
  5. Shape the meat. Scoop 1 tablespoon portions and roll them into balls.
  6. Sear the meat. Add meatballs in batches and cook 2-3 minutes per side until a mahogany colored crust forms.
  7. Set aside. Remove the browned meatballs from the pan and place them on a plate.
  8. Create the roux. Melt 42g butter in the same skillet. Whisk in 25g flour and cook 1-2 minutes until it smells nutty and looks golden.
  9. Build the gravy. Slowly whisk in 480ml beef broth, 5g Dijon mustard, and 15ml Worcestershire sauce. Simmer until the sauce thickens.
  10. Final simmer. Stir in 120ml half and half, return the meatballs to the pan, and simmer for 5 minutes until the sauce clings to the meat.