In a bowl, combine both ground meats, breadcrumbs, egg yolk, minced onion, and all seasonings (garlic powder, dried parsley, allspice, salt, pepper). Mix thoroughly until well blended into a smooth dough.
Shape the mixture into small, bite-sized balls.
Heat oil in a pan and cook the meatballs over medium heat, turning them frequently until the exterior is golden brown. Remove and set aside.
Melt butter in the same pan used for cooking the meatballs, then add flour and stir to form a roux, cooking until it turns a light brown color.
Gradually pour in the beef stock while continuously stirring to prevent lumps, then add Worcestershire sauce and Dijon mustard to build the sauce.
Once the sauce has reduced by half, add the heavy cream and previously cooked meatballs, then simmer gently until the sauce thickens.
Mix ground meat and seasoning ingredients into a dough, then shape into small, round meatballs.
Sear the meatballs in a pan with oil until golden on the outside, then set aside.
In the same pan, add butter, flour, stock, and heavy cream in sequence to make the sauce, then add the meatballs and simmer together.
Cooking tips 💡
Avoid using a grater or blender for the onion, as it can release too much moisture; instead, finely chop it by hand for better texture.
The residual meat juices and bits left at the bottom of the pan are key to developing deep flavor in the sauce—do not clean the pan before making the gravy.
Recommended for 🙋
⭐Those who want to recreate soft, rich, creamy Ikea-style meatballs at home.
⭐People seeking a clean, unique Western dish as a main course for special occasions or home gatherings.
Seungwoo Dad's Homemade Meatballs
Versatile homemade meatballs made by mixing equal parts beef and pork, then pan-searing them while rolling to lock in juices.