Meatballs
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½ lb ground beef and ½ lb pork sausage
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½ cup breadcrumbs
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¼ cup whole milk or cream
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1 small onion, very finely minced
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1 egg
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1 tsp salt
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½ tsp black pepper
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½ tsp allspice
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¼ tsp nutmeg
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1 tsp Dijon mustard
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1 tsp Worcestershire sauce
Mix everything gently and roll into small balls about 1–1½ inches.
Cook the Meatballs
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Heat tallow in a large skillet over medium heat
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Brown meatballs on all sides (they don’t need to be fully cooked yet)
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Remove and set aside
Gravy
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3 tbsp butter
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3 tbsp flour (adjust if your pan already has a lot of fat)
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2 cups beef broth
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½ cup heavy cream
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1 tsp Dijon mustard
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Salt & pepper to taste
Whisk flour into the fat, cook 1–2 minutes until lightly golden
Slowly whisk in broth until smooth and thick
Stir in cream and Dijon
Add meatballs back in and simmer 10–15 minutes until cooked fully through.
Serve with rice, pasta or potatoes. Enjoy!