Ingredients:

  • 1 lb (450g) ground beef (20% fat)
  • 1/2 lb (225g) ground pork
  • 1/2 cup (60g) breadcrumbs (panko or regular)
  • 1/2 cup (120ml) whole milk
  • 1 large egg, lightly beaten
  • 1 small onion, finely grated
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups (480ml) beef broth
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. Soak breadcrumbs in milk until softened.
  2. Gently mix ground beef, pork, breadcrumb mixture, egg, onion, garlic, salt, pepper, allspice, and nutmeg in a large bowl. Do not overmix.
  3. Roll the mixture into small, 1-inch meatballs.
  4. Place the meatballs on a plate and chill for at least 30 minutes.
  5. Heat vegetable oil in a skillet over medium-high heat. Fry the meatballs in batches until browned on all sides and cooked through (internal temperature of 165°F). Set aside.
  6. Melt butter in the same skillet. Whisk in flour and cook for 1 minute to make a roux.
  7. Gradually whisk in beef broth until smooth. Bring to a simmer, stirring constantly.
  8. Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to taste.
  9. Reduce heat to low and simmer until the gravy has thickened slightly, about 5-10 minutes.
  10. Add the fried meatballs to the gravy and simmer for another 5 minutes to allow the flavors to meld.
  11. Garnish with fresh parsley, if desired. Serve immediately.