- 1 large egg
- 1/4 cup panko bread crumbs
- 3/4 cup Hood® Heavy Cream, divided
- 1 1/2 tsp. kosher salt
- 1/2 tsp. fresh ground black pepper
- 1/2 tsp. ground allspice
- 1/4 tsp. ground nutmeg
- 1/4 cup onion, finely chopped
- 8 oz. 95% lean ground beef
- 8 oz. ground pork
- 2 Tbsp. canola oil
- 2 Tbsp. butter
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 2 tsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- 2 Tbsp. parsley, chopped
- 1 Tbsp. dill, chopped
- Pickled shallots, for garnish (optional)
- Fresh red currants, for garnish (optional)
- Dill sprigs, for garnish (optional)
In a large bowl, combine egg, breadcrumbs, ¼ cup of cream, salt, black pepper, allspice, nutmeg, and onion. Let sit for 10 minutes.
Add ground pork and beef and mix by hand until just combined. Form the meat mixture into1-inch round meatballs.
Heat canola oil in a large skillet over medium heat. When the oil is hot, add meatballs to the pan one at a time and roll gently, browning on all sides. Remove meatballs from the pan and drain fat from the pan.
Using the same skillet, melt the butter over medium heat. Add flour and stir with a wooden spoon until light blond in color.
Add in half of the beef stock, whisking until smooth. Add remaining beef stock and ½ cup cream and continue to whisk until smooth. Add Worcestershire sauce and Dijon mustard and whisk.
Continue stirring until mixture comes to a simmer. Add the meatballs and simmer 5 minutes. Add parsley and dill and toss to combine.
To serve, place meatballs and sauce in a large bowl and garnish with pickled shallots, dill, and fresh red currants, if desired.
Per serving: Calories: 288, Carbohydrate: 6 grams, Fat: 22 grams, Saturated fat: 10 grams, Protein: 16 grams, Cholesterol: 107 milligrams, Sodium: 540 milligrams, Calcium: 20 milligrams.