- 1 cup panko bread crumbs
- 1/2 cup warm milk
- 4 tablespoons unsalted butter
- 1 large onion, diced
- 2 teaspoons kosher salt, more as needed
- 1 tablespoon brandy
- 1 1/2 tablespoons all-purpose flour
- 1 cup beef or chicken broth, low sodium or homemade
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard, optional
- 1 pound ground beef
- 1 pound ground pork
- 2 large eggs
- 2 garlic cloves, grated on a Microplane or minced
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- Pinch cloves
- Extra-virgin olive oil, as needed for drizzling
- Chopped fresh parsley or dill, for garnish
Preparation time 30mins
Cooking time 60mins
Adapted from cooking.nytimes.com
In a medium bowl, soak bread crumbs in warm milk while you prepare the onions.
In a large skillet over medium heat, melt 1 tablespoon of butter. Stir in onions and a pinch of salt and cook until pale golden, about 3 to 4 minutes. Transfer half the onions to a large bowl and set aside.
Prepare sauce: Add brandy to skillet with onions and ignite with a long match or igniter (or if you’re using a gas stove, just swirl pan, brandy should catch fire). Let flame die down, then add the remaining butter, letting it melt. Sprinkle in flour. Sauté until flour browns, about 3 minutes. Whisk in broth, cream and 1/4 teaspoon salt. Simmer, whisking, until reduced to a sauce, about 5 minutes. Add mustard, if you like, and season with more salt, if needed.
To large bowl with onion, add remaining 1 3/4 teaspoons salt, soaked bread crumbs, beef, pork, eggs, garlic, pepper, allspice, ginger, nutmeg and cloves. Roll into 1-inch balls (about 2 tablespoons each), placing them on one or two rimmed baking sheets as you go.
Heat broiler. Drizzle meatballs with oil. Broil meatballs, switching pans' positions if using more than one so they both get close to the broiler, until well browned all over, 5 to 10 minutes. Serve with gravy, garnished with herbs.