Instructions
Step 1: In a large bowl, mix breadcrumbs and milk. Let sit for 5 minutes. Add ground beef, pork, onion, garlic, egg, salt, pepper, allspice, and nutmeg. Mix until just combined. Form into 1-inch meatballs.
Step 2: In a large skillet, melt 2 tablespoons butter over medium heat. Add meatballs in batches and cook until browned on all sides and cooked through, about 8-10 minutes total. Transfer to a plate and set aside.
Step 3: In the same skillet, melt 2 tablespoons butter. Whisk in flour and cook for 1-2 minutes until golden.
Step 4: Gradually whisk in beef broth until smooth. Add heavy cream and Worcestershire sauce. Simmer until thickened, about 5-7 minutes.
Step 5: Return meatballs to the skillet and simmer in the gravy for 5 minutes, spooning sauce over the top.
Step 6: Garnish with chopped parsley and serve hot.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat. You can also freeze the cooked meatballs and gravy for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.