1/2 pound ground pork
1/2 pound ground beef
4 tablespoons finely minced onion
2 tablespoons butter
1/2 cup panko breadcrumbs
1/2 cup heavy cream
1 egg beaten
1 teaspoon kosher salt
1/2 teaspoon white pepper
1/4 teaspoon allspice
Cream Sauce Ingredients:
1 cup beef stock
1/4 cup cream
1 1/2 tablespoon arrowroot cornstarch or flour
1 1/2 tablespoon butter
1 teaspoon soy sauce
kosher salt
white pepper
1/2 cup fresh parsley minced
freshly ground nutmeg
In a large glass measuring cup or small bowl, combine the panko breadcrumbs and the cream. Stir to combine and then let rest for 5-10 minutes, until the cream is absorbed. In a large skillet over medium high heat, saute the onions with the butter for about 5 minutes. While the onion is cooking, place the meat in a large mixing bowl and break it up with your hands. Add the egg, spices, and the breadcrumbs and cream mixture. Add the onions and stir with a wooden spoon or your hands to gently combine. Form into small balls. I used a 1" scoop to make them uniform, and then set aside. Preheat the oven to 350 degrees. Wipe out the skillet that you cooked the onions in and add 2 tablespoons of butter. Heat over medium high. When the butter has melted, add the meatballs in batches. The skillet should be hot enough that they sizzle when they contact the pan. I used tongs to place the meatballs into the hot pan and then two forks to turn them side to side. Brown the meatballs on all sides and then transfer to a large baking sheet lined with aluminum foil. When all of the meatballs have been browned, place the baking sheet in the preheated oven. Bake for 10 minutes. If you cut a meatball in half, it should not be pink. The interior temperature should be 170 degrees. While the meatballs are baking, heat a small saucepan over medium to medium low heat. Melt the butter and add the flour. Whisking constantly, cook for about a minute, being careful not to let it brown. Once it combines, add the stock and whisk well. Bring to a simmer and let it thicken, this should only take a couple minutes. Add the cream and heat through. Remove from the heat and season with soy sauce, salt and pepper. Taste and adjust the seasonings. Add the parsley and nutmeg, taste again and adjust as needed. Drizzle sauce over the meatballs right before serving.