Ingredients
- For the meatballs:
- Servings: 45 meatballs
- 1 cup breadcrumbs (I used unseasoned panko)
- 2 tbs unsalted butter
- 1/3 cup minced white onion
- 2 garlic cloves, minced
- 1/4 tsp ground allspice
- Kosher salt and freshly ground white pepper
- 1/2 cup milk
- 1 tsp Worcestershire sauce
- 3/4 lb lean ground beef
- 1/2 lb lean ground pork
- 1 large egg plus 1 egg white, beaten
- vegetable oil for brushing
- For the gravy:
- 2 tbs unsalted butter
- 2 tbs all-purpose flour
- 1 1/2 cups low-sodium beef broth
- 1 tsp Worcestershire sauce
- 1/4 cup heavy cream (I used light; it works great)
- Kosher salt and freshly ground black pepper
- 2 tbs chopped fresh parsley
Preparation
Step 1
Make the meatballs: put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 tsp salt, and 1/4 tsp white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the bread crumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared sheet. Cover with plastic wrap and refrigerate at least 1 hour.
Preheat the oven to 400 degrees. Bake the meatballs until cooked through, about 20 minutes.
Make the gravy: melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth, about 2 minutes. Whisk in the beef broth and Worcestershire a little at a time and bring to a simmer. Add the cream and the meatballs. Cover and simmer about 10 minutes. Sprinkle with parsley.