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- 1 cup panko bread crumbs
- ½ cup warm milk
- 4 tablespoons unsalted butter
- 1 large onion, diced
- 2 teaspoons kosher salt, more as needed
- 1 tablespoon brandy
- 1 ½ tablespoons all-purpose flour
- 1 cup beef or chicken broth, low sodium or homemade
- ½ 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
- ½ teaspoon freshly ground black pepper
- ½ teaspoon allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- Pinch cloves
- Extra-virgin olive oil, as needed for drizzling
- Chopped fresh parsley or dill, for garnish
- 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.