Ingredients
Serves: 6
Meatballs:
- 2 tablespoons olive oil, divided
- 1 medium yellow or white onion, finely diced
- 1 lb ground pork
- 1 lb ground beef
- 1/2 cup panko breadcrumbs
- 2 egg yolks
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- Pinch of salt and pepper, to taste
Gravy:
- 1/2 cup butter, unsalted or salted
- 1/2 cup all purpose flour
- 4 cups beef broth, low sodium preferred
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 cup heavy cream
- Chopped Fresh Parsley, for garnish
- Cooked Egg Noodles or Mashed Potatoes, for serving
Steps
- Cook Onions – Heat 1 T of olive oil in a large sauté pan over medium heat. Add the diced onion and cook until translucent and soft, about 3-4 minutes.
- Mix Meatball Mixture – In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg yolks, allspice, nutmeg, cooked onion, and a pinch of salt and pepper.
- Roll Meatballs – Roll the mixture into 1 1/2 inch meatballs – about 30-35 meatballs.
- Sear Meatballs – Wipe out the same pan with a paper towel, and add the remaining 1 tablespoon olive oil to the same skillet. Heat to medium and once hot, add the meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. The meatballs do not need to be fully cooked at this time, just browned. Transfer to a paper towel-lined plate.
- Gravy – Start by making an easy roux. Melt the butter in the same pan over medium heat. Whisk in flour, slowly in 2-3 parts, until there are no lumps. Allow to cook, whisking, for about 1 minute. Gradually whisk in the beef broth. Then mix in the spices and finally the cream. Bring to a simmer then add the meatballs.
- Simmer Meatballs and Gravy – Gently press the meatballs under the gravy and simmer for about 10 minutes until the gravy is thickened and meatballs are fully cooked (internal temp reads 165F).
- Serve – Sprinkle with parsley and serve over egg noodles or mashed potatoes. Enjoy!