Serves: 6


  • 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


  • 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


  1. 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.
  2. 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.
  3. Roll Meatballs – Roll the mixture into 1 1/2 inch meatballs – about 30-35 meatballs.
  4. 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.
  5. 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.
  6. 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).
  7. Serve – Sprinkle with parsley and serve over egg noodles or mashed potatoes. Enjoy!