Ingredients

Scale

For the Meatballs:

1 pound ground beef

½ pound ground pork

½ cup breadcrumbs

¼ cup milk

1 small onion, finely diced

1 clove garlic, minced

1 egg

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

2 tablespoons butter (for frying)

For the Gravy:

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups beef broth

½ cup heavy cream

1 teaspoon Dijon mustard

½ teaspoon Worcestershire sauce

Salt and pepper to taste

Instructions

In a large bowl, combine breadcrumbs and milk. Let sit for 5 minutes to soften.

Add ground beef, ground pork, onion, garlic, egg, salt, pepper, allspice, and nutmeg. Mix until well combined.

Shape the mixture into 1-inch meatballs.

Heat butter in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned and cooked through (about 8-10 minutes). Remove and set aside.

In the same skillet, melt butter for the gravy. Stir in flour and cook for 1-2 minutes until golden.

Gradually whisk in beef broth, scraping up any browned bits. Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Simmer until thickened, about 5 minutes.

Return meatballs to the skillet, coating them in the gravy. Simmer for 5 more minutes.

Serve warm over mashed potatoes, egg noodles, or rice.