Ingredients
Equipment
Method
- Combine breadcrumbs and milk in a large bowl. Let soak 3 to 4 minutes until fully absorbed. Add ground beef, egg, grated onion, allspice, nutmeg, salt, and pepper. Mix gently until just combined, about 60 seconds.
- Portion into approximately 24 balls of about 3cm diameter. Roll smooth between wet palms.
- Preheat oven to 190°C (375°F). Heat oil in an oven-safe skillet over medium-high heat. Sear meatballs in batches until golden brown on the bottom, 2 to 3 minutes per side or until golden all over.
- Return all meatballs to the skillet and transfer to the oven. Roast 10 to 12 minutes until internal temperature reaches 71°C (160°F).
- Over medium heat, add butter to the drippings. Once foaming subsides, whisk in flour and cook 60 to 90 seconds until lightly golden. Pour in beef broth slowly in a thin stream, whisking constantly. Simmer 3 to 4 minutes until thickened. Stir in Worcestershire sauce and Dijon mustard.
- Reduce heat to medium-low. Stir in heavy cream and simmer 2 minutes. Taste and adjust salt. Return meatballs to the skillet and coat in the gravy for 1 to 2 minutes.
- Scatter fresh parsley over the top and serve immediately over egg noodles, mashed potatoes, or rice.
Notes
Soak breadcrumbs in milk before mixing: this is the panade technique that keeps meatballs tender rather than dense.
Mix the meat mixture for 60 seconds only. Over-mixing produces rubbery meatballs.
Never discard the pan drippings: they are the flavor base of the cream gravy.
Make-ahead friendly: store meatballs and gravy together in the fridge for up to 4 days; reheat gently over medium-low heat.