Ingredients:

  • 1 cup (100g) breadcrumbs (preferably panko for extra crunch)
  • ¼ cup (60ml) milk
  • 1 lb (450g) ground beef
  • ½ lb (225g) ground pork
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 tsp (5g) salt
  • ½ tsp (2g) black pepper
  • ¼ tsp (1g) ground nutmeg
  • ¼ tsp (1g) ground allspice
  • 2 tbsp (30ml) vegetable oil (for frying)
  • 2 tbsp (30g) unsalted butter
  • 2 tbsp (15g) all-purpose flour
  • 2 cups (480ml) beef broth
  • 1 cup (240ml) heavy cream
  • 1 tbsp (15ml) soy sauce (optional for depth)
  • Salt and pepper to taste

Instructions:

  1. Combine breadcrumbs and milk in a bowl, set aside to soften. In a skillet, sauté chopped onion until translucent; add garlic and cook briefly.
  2. In a large bowl, mix ground beef and pork with softened breadcrumb mixture, sautéed onions and garlic, egg, salt, and spices.
  3. Shape the mixture into 1-inch balls and place them on a baking tray.
  4. Heat oil in a frying pan over medium heat. Fry meatballs in batches until browned on all sides. Cook until they reach an internal temperature of 160°F (71°C). Transfer to a plate.
  5. In the same pan, melt butter; stir in flour to form a roux. Gradually whisk in beef broth and bring to a simmer.
  6. Add cream and soy sauce, cooking until thickened. Season to taste.
  7. Return meatballs to the gravy, simmering for a few minutes to heat through. Serve hot!