Ingredients:

  • 1 lb ground beef (80/20 lean to fat)
  • 0.5 lb ground pork
  • 0.5 cup Panko breadcrumbs
  • 0.33 cup whole milk
  • 1 large egg, beaten
  • 0.25 cup fresh parsley, finely chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp ground allspice
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 2 tbsp neutral oil
  • 3 tbsp unsalted butter
  • 3 tbsp all purpose flour
  • 2.5 cups beef bone broth
  • 1 tsp Worcestershire sauce
  • 0.5 cup heavy cream

Instructions:

  1. Combine Panko breadcrumbs and milk in a large bowl. Let sit for 5 minutes until a soft paste (panade) forms.
  2. Add ground beef, ground pork, egg, parsley, garlic powder, onion powder, allspice, salt, and pepper to the panade. Gently fold by hand until just combined; do not over-mix.
  3. Roll the mixture into 1.5 tablespoons spheres. Heat neutral oil in a large skillet over medium-high heat. Sear meatballs in batches until a deep brown crust forms on all sides. Remove and set aside on a plate.
  4. Reduce heat to medium. In the same skillet, melt butter and whisk in flour. Cook for 2 minutes until the roux smells nutty and looks like wet sand.
  5. Slowly whisk in beef bone broth and Worcestershire sauce, scraping up any browned bits. Simmer until thickened.
  6. Stir in heavy cream and return meatballs to the pan. Simmer for 8-10 minutes until meatballs are cooked through and sauce clings to them.
  7. Taste the gravy. Depending on your broth, you might need an extra pinch of salt or pepper. Sprinkle with fresh parsley just before serving.