Michael’s recipe is a delicious combination of American favorites!
2 tablespoons butter
1 small yellow onion (peeled, minced)
2 cloves garlic (peeled, minced)
2 cups white bread (finely diced)
1/2 cup milk
1 pound ground chuck
1 pound ground pork
1/2 cup panko bread crumbs
1 teaspoon nutmeg (freshly grated)
3/4 teaspoon allspice
2 large eggs (slightly beaten)
1 1/2 tablespoons Kosher salt
freshly ground black pepper (to taste)
1 tablespoon olive oil
4 tablespoons unsalted butter (divided)
2 cups mixed mushrooms (cleaned, stems removed, shiitake and cremini, thinly sliced)
1/3 cup all-purpose flour
3 cups low sodium beef broth
1 tablespoon Worcestershire
1/4 cup sour cream
parsley (finely chopped, for serving)
Kosher salt and freshly ground black pepper (to taste)
Preheat oven to 400ºF.
Preheat a saute pan over medium heat and add the butter. Add the onions and garlic and cook stirring occasionally, until the onions are softened and start to brown slightly. Season with salt. Pour into a large mixing bowl and cool slightly.
In a large bowl, add the bread and pour the milk over to soak the bread. Strain the liquid out and set aside.
When the onions are cooled, add the ground chuck, ground pork, soaked bread, panko bread crumbs, nutmeg, allspice, eggs, and salt and stir to combine. Season with pepper. Using a small cookie scoop or rounded tablespoon, form into small meatballs, about 2 tablespoons of meat mixture. Place the meatballs on a foil lined baking sheet and place in the oven to bake until golden brown and mostly cooked through, about 20 minutes.
For the Sauce: Preheat a large saute pan over medium-high heat and add the olive oil and 1 tablespoon of butter. Add the mushrooms and cook until golden and crisp. Add the butter and when the butter has melted, add the flour, and stir to combine. Slowly whisk in the beef stock, making sure to smooth out any lumps. Bring the mushroom mixture to a gentle boil and reduce it to a simmer, stirring occasionally and cook for about 20 minutes. Season with salt and pepper. Add the Worcestershire sauce and whisk in the sour cream.
When the meatballs are done baking, add them to the gravy and reduce for 1-2 minutes before serving.
Tip: Make and form the meatballs in advance. Serve over noodles or as a sandwich for leftovers!