Step 1

1 Shape the meatballs: In a large bowl, combine the beef and pork, mixing with your fingers to break up any lumps

Step 2

2 Add the onion, garlic, breadcrumbs and egg, and gently mix to combine

Step 3

3 Add the milk, salt and pepper and mix to combine

Step 4

4 Shape the mixture into 2-inch balls

Step 5

5 Place on a clean platter, cover and refrigerate until completely chilled, about 45 minutes

Step 6

6 Make the sauce: Just before you begin frying the meatballs, in a medium saucepan over medium heat, melt the butter

Step 7

7 Add the flour and stir it into the butter until a roux forms, continue to cook for about 2 minutes, stirring constantly

Step 8

8 Slowly add the broth, stirring until just combined

Step 9

9 Add the cream, soy sauce and mustard and stir to combine

Step 10

10 Bring the mixture to a simmer, then turn the heat to low and let the sauce thicken, stirring occasionally to prevent sticking, 1 to 2 minutes

Step 11

11 Remove from the heat, cover and set aside

Step 12

12 Cook the meatballs: When ready to cook the meatballs, place a rack in the center of the oven and preheat to 400 degrees

Step 13

13 In an ovenproof large skillet over medium-high heat, heat the oil until shimmering

Step 14

14 Working in batches to avoid crowding, add the meatballs and cook until browned on the outside, about 8 minutes

Step 15

15 Transfer the browned meatballs to a plate and repeat with the remaining meatballs

Step 16

16 Return the meatballs to the skillet and pour the sauce over

Step 17

17 Cover the skillet with a lid or foil, and transfer the skillet to the oven

Step 18

18 Bake for 30 minutes, until the meatballs are cooked through

Step 19

19 Serve the meatballs as they are or with boiled or mashed potatoes