Allspice-kissed pork and beef meatballs in silky cream gravy

• 250 g ground pork
• 250 g ground beef
• 40 g plain breadcrumbs
• 60 ml whole milkplus 80ml for the gravy
• 1 large egglightly beaten
• 1 yellow onionfinely grated
• ¾ tsp ground allspice
• ¼ tsp ground nutmeg
• ½ tsp ground white pepper
• 1 ¼ tsp fine sea salt
• 30 g unsalted butter
• 1 tbs avocado oil
• 2 tbs all-purpose flour
• 360 ml beef broth
• 120 ml heavy cream
• 2 tsp soy sauce
• 10 g fresh flat-leaf parsleyroughly chopped
• ¼ tsp black pepper

1. 1

   In a large mixing bowl, combine the breadcrumbs with 60ml of milk and let it soak for 2 minutes until the crumbs are soft and pasty — this is your panade, and it's the secret to meatballs that stay tender instead of turning into hockey pucks.

   Tip: Don't skip the panade. It traps moisture inside the meatballs so they stay juicy even after pan-frying.

2. 2

   Add the ground pork, ground beef, beaten egg, grated onion, allspice, nutmeg, white pepper, and 1 teaspoon of salt to the soaked breadcrumbs. Mix with your hands just until everything is evenly combined — stop as soon as you don't see streaks of unmixed meat. Overmixing makes them dense.

3. 3

   Roll the mixture into roughly 20 meatballs, about 3cm (1.25 inches) each. Wet your hands slightly between every few rolls to keep things from sticking.

   Tip: Uniform size means even cooking. Don't stress about perfection — slightly rustic is charming.

4. 4

   Heat the avocado oil and half the butter (15g) in a 30cm skillet over medium-high heat. Once the butter is foaming, add the meatballs in a single layer without crowding. Cook for 6-8 minutes total, turning them every couple of minutes so they brown evenly on all sides. They should be deep golden brown but don't need to be cooked through — they'll finish in the gravy. Transfer to a plate.

   Tip: Work in two batches if needed. Crowding the pan steams the meatballs instead of browning them.

5. 5

   Reduce the heat to medium. Add the remaining 15g of butter to the same skillet with all those gorgeous brown bits. Once melted, sprinkle in the flour and whisk constantly for about 1 minute until it turns a shade darker and smells nutty.

   Tip: This is your roux — keep whisking so it doesn't burn. The fond (brown bits) is where all the flavor lives.

6. 6

   Slowly pour in the beef broth while whisking vigorously to prevent lumps. Then whisk in the remaining 80ml of milk, the heavy cream, and the soy sauce. Bring to a gentle simmer and cook for 2-3 minutes, whisking occasionally, until the gravy thickens enough to coat the back of a spoon.

   Tip: The soy sauce isn't traditional, but it adds a savory depth that tastes like you simmered the gravy for hours. No one will guess the shortcut.

7. 7

   Nestle the meatballs back into the gravy, spooning some sauce over the top. Reduce heat to medium-low, cover loosely, and simmer for 5-6 minutes until the meatballs are cooked through (cut one in half to check — no pink in the center).

8. 8

   Taste the gravy and adjust with the remaining 0.25 teaspoon of salt and the black pepper. Scatter the chopped parsley over the top and serve straight from the skillet.

   Tip: Leftovers keep beautifully in the fridge for 3 days. Reheat gently in a covered pan over low heat, adding a splash of broth to loosen the gravy.

• skillet (30cm (12-inch))
• mixing bowl (large)
• whisk

Per serving

Nutritional values are estimates only.