Start by combining the lean ground beef and minced pork shoulder in a large mixing bowl. This combination is key. The beef adds savoriness, while the pork brings moisture. Make sure it’s well distributed.

In goes the finely chopped shallot or onion, dark brown sugar, allspice, nutmeg, salt, black pepper, and ginger. Each spice plays a critical role in building layers of flavor. Stir this mixture gently to avoid overworking the meat, which can lead to tough meatballs.

Now, it’s time to mix in the torn bread crumbs, egg, heavy cream, and sour cream. The creaminess binds everything together and keeps the meatballs moist. Mix it with your hands for the best results!

Shape the mixture into small balls, about 1–1.5 inches in diameter. Aim for uniformity so that they cook evenly. Place them on a parchment-lined baking sheet as you go.

Heat a skillet over medium heat and add a tablespoon of butter. Once it’s melted and bubbling, add the meatballs. Brown them on all sides, which should take about 5 minutes total. Browning adds depth to flavor.

Once browned, remove the meatballs and set them aside. In the same skillet, scrape any delicious bits left behind and add the chicken stock, Worcestershire sauce, Dijon mustard, and remaining butter. Whisk in flour to thicken the sauce, stirring continuously.

Return the meatballs to the skillet. Pour the warm beef broth over them and simmer for 10–15 minutes. This allows the flavors to meld beautifully.