Ingredients:

  • 1 pound (450g) ground beef (80/20 blend recommended)
  • 1/2 pound (225g) ground pork
  • 1 cup (120g) panko breadcrumbs
  • 1/2 cup (120ml) milk (whole milk preferred)
  • 1 large egg, lightly beaten
  • 1/4 cup (15g) finely chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons (30ml) finely chopped fresh parsley
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) ground allspice
  • 1/4 teaspoon (1.25ml) ground nutmeg
  • 1/4 teaspoon (1.25ml) black pepper
  • 2 tablespoons (30ml) butter or oil, for searing
  • 2 tablespoons (30ml) butter
  • 3 tablespoons (25g) all-purpose flour
  • 3 cups (720ml) beef broth
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons (30ml) sour cream or crème fraîche
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) Worcestershire sauce
  • Salt and pepper to taste
  • Optional: A splash of dry sherry or white wine

Instructions:

  1. Prepare the Meatball Mixture: Combine panko and milk, let soak. Mix all meatball ingredients thoroughly in large bowl.
  2. Shape the Meatballs: Roll mixture into approximately 1-inch meatballs. Chill for at least 20 minutes.
  3. Sear the Meatballs: Heat butter/oil in large skillet. Sear meatballs in batches until browned on all sides but not fully cooked. Set aside.
  4. Make the Gravy: Melt butter in the same skillet. Whisk in flour to create a roux. Cook for 1-2 minutes, stirring constantly.
  5. Add Liquid and Simmer: Gradually whisk in beef broth, ensuring no lumps form. Bring to a simmer.
  6. Finish the Gravy: Stir in heavy cream, sour cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste. Simmer until thickened, about 5-7 minutes.
  7. Simmer the Meatballs: Gently add the seared meatballs back to the gravy. Reduce heat to low, cover, and simmer for 15-20 minutes, or until meatballs are cooked through (internal temperature reaches 165°F/74°C).
  8. Adjust Seasoning: Taste and adjust seasonings as needed. Add a splash of dry sherry or white wine for extra depth of flavor, if desired.
  9. Serve: Serve hot over mashed potatoes, egg noodles, or rice, garnished with fresh parsley.