Ingredients:

  • 1 lb (454g) ground beef (80/20 blend recommended)
  • 1/2 lb (227g) ground pork
  • 1/2 cup (50g) panko breadcrumbs
  • 1/2 cup (120ml) whole milk
  • 1 large egg, lightly beaten
  • 1 medium yellow onion, finely grated (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons vegetable oil or canola oil, for browning
  • 4 tablespoons (56g) unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups (480ml) beef broth (low sodium preferred)
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) sour cream (optional, for added tang)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper, to taste

Instructions:

  1. Combine breadcrumbs and milk in a small bowl; let soak. In a large bowl, combine ground beef, ground pork, egg, grated onion, minced garlic, salt, pepper, allspice, and nutmeg. Add the soaked breadcrumbs and milk mixture.
  2. Gently mix the ingredients until just combined. Do not overmix. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to meld and the meatballs to firm up.
  3. Roll the mixture into 1-inch meatballs.
  4. Heat vegetable oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning frequently, until browned on all sides. The meatballs do not need to be fully cooked through at this stage. Remove meatballs from the skillet and set aside.
  5. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until a smooth paste (roux) forms.
  6. Gradually whisk in beef broth, making sure to smooth out any lumps. Bring to a simmer, then stir in heavy cream, sour cream (if using), Dijon mustard, and Worcestershire sauce.
  7. Return the browned meatballs to the skillet with the cream sauce. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened. The internal temperature of the meatballs should reach 165°F (74°C).
  8. Season the sauce with salt and pepper to taste. Serve hot, garnished with fresh parsley, if desired.