Ingredients:

  • 1 lb Ground Beef (80/20 preferred)
  • 1 lb Ground Pork
  • 2 slices White Bread (crusts removed)
  • 1/4 cup Whole Milk
  • 1 Large Egg, lightly beaten
  • 1/2 cup Onion, finely grated or processed
  • 2 Tbsp Fresh Parsley, chopped
  • 1 1/2 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 tsp Nutmeg, freshly grated
  • 1/4 tsp Allspice, ground
  • 2 Tbsp Neutral Oil (e.g., canola, grapeseed)
  • 2 Tbsp Unsalted Butter
  • 3 Tbsp All-Purpose Flour
  • 3 cups Beef Stock (high quality, low sodium)
  • 1 tsp Worcestershire Sauce
  • 1/4 cup Heavy Cream
  • 1 tsp Dijon Mustard
  • Salt and Pepper, to taste

Instructions:

  1. Make the Panade: In a small bowl, tear the bread into small pieces and soak it in the whole milk until fully saturated (about 5 minutes). Mash lightly with a fork until a thick paste forms.
  2. Combine Wet Ingredients: In a large bowl, mix the panade, grated onion, beaten egg, parsley, salt, pepper, nutmeg, and allspice.
  3. Add the Meat: Add the ground beef and ground pork to the wet mixture.
  4. Mix Gently: Using your hands, mix the ingredients just until combined. Crucially, do not overmix, as this develops the proteins and results in tough meatballs.
  5. Chill: Cover the bowl and chill the mixture in the refrigerator for at least 30 minutes. This mandatory step helps the proteins set, preventing crumbling during cooking.
  6. Shape: Roll the mixture into 1.5-inch (3-4 cm) balls. Place them on a lined baking tray.
  7. Heat the Pan: Heat the neutral oil in a heavy-bottomed skillet over medium-high heat.
  8. Brown in Batches: Add the meatballs in a single layer, ensuring not to crowd the pan. Brown for 3–4 minutes, turning frequently, until a rich, dark crust forms on all sides.
  9. Reserve Fat: Remove the meatballs to a clean plate. Do not wipe out the pan! Reserve 2 tablespoons of the rendered fat and discard any excess oil/fat. The dark bits (fond) stuck to the bottom are essential for gravy flavour.
  10. Start the Roux: Reduce the heat to medium. Add the butter to the skillet alongside the reserved meat fat. Once melted, whisk in the flour until a smooth paste (roux) forms. Cook the roux, stirring constantly, for 1–2 minutes until it takes on a light biscuit colour and smells nutty.
  11. Deglaze and Whisk: Slowly pour the cold beef stock into the hot roux while vigorously whisking. Continue whisking until the mixture is smooth and lump-free, ensuring you scrape up all the flavorful brown bits (the fond) from the bottom of the pan.
  12. Simmer the Gravy: Bring the sauce to a gentle simmer. It will thicken considerably. Stir in the Worcestershire sauce and Dijon mustard.
  13. Finish the Meatballs: Carefully return the browned meatballs to the simmering gravy. Reduce the heat to low, cover the pan, and let the meatballs simmer gently for 15–20 minutes, or until they are cooked through (internal temperature should reach 165°F / 74°C).
  14. Enrich and Serve: Remove the pan from the heat. Stir in the heavy cream and adjust seasoning with salt and pepper as needed. Serve immediately.