Ingredients:

  • 1 lb lean ground beef
  • 1 lb ground pork
  • 1/2 cup panko breadcrumbs
  • 1/4 cup heavy cream
  • 1 large egg, beaten
  • 1 small onion, grated finely
  • 1 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups beef stock, low sodium
  • 1 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1 tsp soy sauce

Instructions:

  1. Mix the base. In a large bowl, combine the ground beef, ground pork, panko, 1/4 cup cream, beaten egg, grated onion, allspice, nutmeg, salt, and pepper. Note: Mix gently by hand; overworking the meat makes the meatballs tough.
  2. Form the balls. Roll the mixture into 1 inch balls. Note: Keep them uniform so they all cook at the same rate.
  3. Heat the pan. Melt 2 tablespoons of butter in your skillet over medium high heat. Wait until the butter is bubbling and shimmering before adding meat.
  4. Sear the meat. Brown the meatballs in batches. Cook 2-3 minutes per side until a deep mahogany crust forms. Remove them and set them on a plate.
  5. Make the roux. In the same skillet (don't wash out those brown bits!), melt 4 tablespoons of butter. Whisk in the flour and cook for 2 minutes until the mixture smells nutty and looks golden brown.
  6. Build the gravy. Slowly whisk in the beef stock, 1 cup heavy cream, Worcestershire sauce, and soy sauce. Note: Pour the stock in slowly to avoid lumps.
  7. Thicken the sauce. Simmer the liquid over medium heat until the sauce thickens and becomes glossy.
  8. Final simmer. Return the meatballs to the skillet. Toss them to coat and simmer for 3-5 minutes until the internal temperature reaches 160°F (71°C).