Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 lb ground pork
  • 1/2 cup panko breadcrumbs
  • 1/3 cup heavy cream
  • 1 small yellow onion, very finely grated
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 large egg, chilled
  • 2 tbsp unsalted butter
  • 1 tbsp neutral oil
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups beef bone broth
  • 1/2 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Hydrate the panade. Mix 1/2 cup panko and 1/3 cup heavy cream in a small bowl and let it sit for 10 minutes Note: This ensures the breadcrumbs are fully saturated so they don't pull moisture from the meat.
  2. Grate the onion. Use a microplane or fine grater for the onion until it looks like a watery pulp.
  3. Combine the base. Whisk the egg, onion pulp, garlic, allspice, nutmeg, salt, and pepper into the panko mixture.
  4. Mix the meats. Add the ground beef and pork to the bowl and mix gently with your hands until just combined and tacky.
  5. Form the spheres. Roll the mixture into 1 inch balls until smooth and round.
  6. Sear the meat. Heat 2 tbsp butter and 1 tbsp oil in a large skillet over medium heat and brown the balls in batches until a dark crust forms.
  7. Create the roux. Remove meatballs, add 3 tbsp butter to the same pan, then whisk in 3 tbsp flour until it smells nutty and looks like peanut butter.
  8. Build the sauce. Gradually whisk in the bone broth, Worcestershire, and Dijon until the liquid begins to thicken and bubble.
  9. Add the finish. Stir in the remaining 1/2 cup heavy cream and return the meatballs to the pan.
  10. Final simmer. Cook for 5 minutes until the sauce is velvety and coats a spoon.