Ingredients

The following ingredients have 4 Servings
  • 1 pound lean ground beef
  • 1/2 pound ground pork
  • 1 small sweet onion (, finely diced)
  • 1 clove garlic (, minced)
  • 1/2 cup Panko breadcrumbs
  • 1 large egg (, lightly beaten)
  • 1/3 cup whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 2 tablespoons extra-virgin olive oil (, for frying pan)
  • 5 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/4 cups beef broth
  • 3/4 cup heavy cream
  • 3 teaspoons low-sodium soy sauce
  • 1 teaspoon Dijon mustard
  • Salt and pepper (, to taste)
  • sprinkle of finely chopped fresh parsley
  • Cooked egg noodles
  • Mashed potatoes

Instruction

  • In a large bowl combine ground beef and pork; mix with your fingers, breaking up any lumps. Mix in all the other meatball ingredients (except the olive oil) until combined.
  • Using a cookie scoop or your hands, shape the mixture into 1 1/2-inch balls. (Place on a clean platter, cover and refrigerate for about 30 minutes, if possible - this helps them retain their round shape when cooking.)
  • In a large nonstick skillet, warm the olive oil over medium-high heat until shimmering. Working in batches to avoid crowding, add the meatballs and cook turning continuously until browned on all sides and cooked through, about 5-6 minutes. Repeat with the remaining meatballs. Transfer to a plate and cover with foil.
  • Add the butter to the skillet and once melted, whisk in the flour; stir to combine and cook stirring constantly for about 1 minute until no lumps remain and flour just begins to brown.
  • Slowly whisk in the beef broth and then the heavy cream. Whisk in the soy sauce and mustard; bring to a simmer, then turn down the heat to a gentle simmer and let the sauce thicken, stirring constantly, 1 to 2 minutes. Season with salt and pepper to taste.
  • Add the meatballs back to the skillet and simmer for another 3 minutes to finish cooking and warm through.
  • Serve over cooked egg noodles with a sprinkle of parsley.