Ingredients

• 0.5 cups milk
• 0.33 cups dry bread crumbs
• 2 tablespoons heavy cream
• 1 teaspoon heavy cream
• 1 large egg
• 1 large clove garlic , minced
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons ground white pepper
• 0.25 teaspoons ground allspice
• 1 pound ground beef
• 8 ounces ground pork
• 0.5 medium onion , minced
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon salted butter
• 2 teaspoons olive oil

Instructions

1. 1 Combine milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, white pepper, and allspice in a large bowl; soak until milk absorbed, at least 10 minutes.
2. 2 Mix in beef, pork, onion, and parsley, using your hands, until well combined; roll into about 24 small meatballs or 16 larger meatballs.
3. 3 Heat 1 tablespoon butter and oil in a skillet over medium-high heat. Add meatballs in small batches; cook until browned on all sides and cooked through, 10 to 12 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C). Transfer to a warm plate; cover with aluminum foil. Reserve drippings in skillet.
4. 4 Melt 1/3 cup butter in drippings in the skillet over medium heat. Whisk in flour; cook and whisk until flour dissolved and turns brown, about 5 minutes. Whisk in vegetable broth, beef broth, 1 cup cream, soy sauce, and Dijon mustard; bring to a simmer. Season with salt and pepper; stir to combine. Simmer until thickened, 5 to 7 minutes.
5. 5 Stir meatballs into gravy.
6. 6 Toss gently until coated.

Nutrition per serving