Ingredients:

  • 1 lb Lean Ground Beef (80/20)
  • 0.5 lb Ground Pork
  • 1/2 cup Panko breadcrumbs
  • 1/3 cup Whole milk
  • 1 Large egg, beaten
  • 1/4 cup Freshly grated Parmesan cheese
  • 2 cloves Garlic, minced
  • 1/2 tsp Allspice
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper, freshly ground
  • 2 tbsp Neutral oil
  • 4 tbsp Unsalted butter
  • 1/4 cup All-purpose flour
  • 3 cups High-quality beef stock
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Dijon mustard
  • 1/4 cup Heavy cream
  • 1 tbsp Fresh parsley, chopped

Instructions:

  1. Combine the 1/2 cup Panko breadcrumbs and 1/3 cup whole milk in a large bowl. Let this sit for 5 minutes until it forms a paste (the panade).
  2. Add the 1 lb ground beef, 0.5 lb ground pork, 1 Large egg, beaten, 1/4 cup Freshly grated Parmesan cheese, 2 cloves Garlic, minced, 1/2 tsp Allspice, 1 tsp Kosher salt, and 1/2 tsp Black pepper to the panade. Gently combine using your hands, being careful not to overwork the meat.
  3. Shape the mixture into roughly 25-30 balls, each about 3 cm in diameter. Heat 2 tbsp Neutral oil in a large skillet or Dutch oven over medium-high heat.
  4. Sear the meatballs in batches until a deep brown crust forms on all sides (approx. 5-7 minutes). Remove meatballs from the pan and set aside; they do not need to be fully cooked yet.
  5. Reduce heat to medium. Melt the 4 tbsp Unsalted butter in the same pan, whisking in the 1/4 cup All-purpose flour to create a roux. Cook for 2 minutes until nutty and golden.
  6. Slowly whisk in the 3 cups High-quality beef stock, scraping the bottom of the pan to deglaze the flavorful fond. Add 1 tsp Worcestershire sauce and 1/2 tsp Dijon mustard.
  7. Bring the gravy to a simmer. Gently return the meatballs to the pan. Cover and cook for 8-10 minutes until meatballs are cooked through.
  8. Stir in the 1/4 cup Heavy cream and garnish with 1 tbsp Fresh parsley, chopped before serving.