Step 1: Prepare the Bread Mixture

Tear the bread into small pieces and place in a bowl. Pour milk over the bread and let it soak for 10 minutes until soft and mushy. This creates the “panade” that keeps your meatballs tender and moist.

Step 2: Mix the Meatball Ingredients

In a large mixing bowl, combine the ground beef, ground pork, grated onion, soaked bread mixture, egg, salt, pepper, allspice, and nutmeg. Mix gently with your hands until just combined – overmixing will make the meatballs tough.

Step 3: Form the Meatballs

With lightly dampened hands (to prevent sticking), shape the meat mixture into meatballs about 1-inch (2.5cm) in diameter. You should get approximately 24-30 meatballs. Place them on a parchment-lined baking sheet.

Step 4: Cook the Meatballs

Heat butter and olive oil in a large skillet over medium heat. Working in batches (don’t overcrowd the pan), brown the meatballs on all sides, about 7-8 minutes per batch. They don’t need to be fully cooked through yet. Transfer to a plate and set aside.

Step 5: Make the Cream Sauce

In the same skillet, melt the 3 tablespoons of butter. Add the flour and whisk constantly for about 2 minutes to create a roux. Slowly add the beef broth, whisking continuously to prevent lumps. Bring to a simmer, then add the heavy cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper.

Step 6: Finish Cooking the Meatballs

Return the meatballs to the skillet with the sauce. Reduce heat to low, cover, and simmer for 15-20 minutes until the meatballs are cooked through and the sauce has thickened.