Updated: Jan 16
Warmed with spices and covered in a heavenly creamy gravy sauce, that goes well with mashed potatoes or egg noodles.
1 lb ground beef
1 lb ground pork
¼ cup flat leaf parsley, minced
½ tsp ground allspice
½ tsp ground nutmeg
¾ cup yellow onion, grated (about 1 medium onion)
2 tsp salt
½ tsp pepper, freshly ground
4 cloves garlic, minced
¾ cup panko*
2 tbsp olive oil
½ cup butter
½ cup flour*
4 cups beef broth
1 tsp salt
¼ tsp pepper
1 tbsp lemon juice
¼ tsp ground allspice
¼ tsp ground nutmeg
1 cup heavy cream
In a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko and eggs until combined.
Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 35 (1.5 inch) balls.
In a large pan, heat 2 tablespoon of olive oil over medium-high heat. Add ½ of the meatballs and cook until browned on all sides. This takes about 5 minutes. Set aside
When all of the meatballs are browned, pour off any excess grease in the pan, into a heatproof vessel. Lower the heat to medium and add the butter to the pan. When the butter begins to bubble, sprinkle in the flour and cook for 1 minute. Add the beef broth to the pan a little at a time.
Whisk the gravy until the broth is all incorporated. Add salt, pepper, lemon juice, allspice and nutmeg. Whisk a few more times. Slowly add the cream.
Once the gravy begins to simmer, add the meatballs back into the pan.
Simmer until the gravy has thicken up a bit and the meatballs are cooked all the way through, about 8-10 minutes.
Serve warm over mashed potatoes or egg noodles