Ingredients:

  • 1 lb (454g) ground beef (80/20 blend recommended)
  • 1 lb (454g) ground pork
  • 1/2 cup (60g) plain breadcrumbs
  • 1/2 cup (120ml) whole milk
  • 1 medium yellow onion, finely grated (or minced)
  • 1 large egg, lightly beaten
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter, for browning
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups (473ml) beef broth
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • Chopped fresh parsley, for garnish (optional)

Instructions:

  1. Combine breadcrumbs and milk in a bowl; let soak. In a large bowl, combine beef, pork, grated onion, egg, parsley, salt, pepper, allspice, and nutmeg. Add the soaked breadcrumbs to the meat mixture. Mix gently but thoroughly with your hands (don't overmix!).
  2. Roll the meat mixture into 1-inch meatballs.
  3. Melt butter in a large skillet over medium-high heat. Brown the meatballs in batches, being careful not to overcrowd the pan. Set browned meatballs aside. Don't worry about cooking them through at this stage; just get a nice color.
  4. Melt butter in the same skillet (scraping up any browned bits from the meatballs). Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in beef broth until smooth. Bring to a simmer, then reduce heat and simmer for 5 minutes, or until slightly thickened.
  5. Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste. Add the browned meatballs back to the skillet. Simmer for 10-15 minutes, or until the meatballs are cooked through (internal temperature reaches 165°F/74°C).
  6. Garnish with fresh parsley, if desired. Serve hot over mashed potatoes, egg noodles, or rice.