Meatball Beurre Recipe

1. Prepare the binder

In a small bowl, combine panko breadcrumbs and milk. Let sit 5 minutes until breadcrumbs absorb the milk. Stir in the Dijon mustard and the beaten egg until evenly combined.

2. Mix the meat

In a large bowl, add the ground beef, ground pork, grated onion, minced garlic, chopped parsley, salt, and pepper. Add the breadcrumb mixture. Using your hands, gently mix until just combined—do not overwork (about 20–30 seconds). Chill mixture 15 minutes to firm up, which helps form uniform meatballs.

3. Shape the meatballs

Using wet hands or a small scoop, portion the mixture into 1 1/4-inch to 1 1/2-inch meatballs (yielding about 18–20). Roll gently to a smooth shape and place on a parchment-lined tray.

4. Brown the meatballs

Heat a large skillet over medium-high heat. Add 2 tablespoons neutral oil. When shimmering, add meatballs in a single layer without crowding (work in batches). Cook, turning occasionally, until well-browned on all sides, about 6–8 minutes total. They do not need to be fully cooked through—browning develops flavor. Transfer browned meatballs to a plate and set aside. Reserve any fond (browned bits) in the pan.

5. Deglaze the pan

With the skillet still over medium heat and reserved fond, add the minced shallot. Sauté 1–2 minutes until softened but not colored. Add the white wine (or vermouth) to deglaze, scraping up browned bits with a wooden spoon. Simmer until liquid is reduced by half, about 2–3 minutes.

6. Brown the butter

Lower heat to medium-low and add 8 tablespoons unsalted butter in pieces. Swirl pan frequently as butter melts. Cook until butter foams and the milk solids turn golden brown and give a nutty aroma, about 4–6 minutes. Watch closely to avoid burning.

7. Finish the sauce

Stir in fresh thyme leaves, chopped capers, lemon juice, and diced cold butter. Swirl until the cold butter is melted and the sauce is glossy and slightly thickened. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir in chopped parsley.

8. Combine meatballs and sauce

Return the browned meatballs to the skillet, spooning sauce over them. Simmer gently over low heat until meatballs are cooked through to an internal temperature of 160°F (71°C), about 6–8 minutes, turning once so they are coated evenly. If sauce reduces too much, add up to 2 tablespoons water or stock to loosen. Taste and adjust seasoning with more salt, pepper, or lemon as needed.

9. Transfer meatballs to a warm serving dish and spoon beurre over them. Garnish with additional chopped parsley and serve immediately with crusty bread, mashed potatoes, or pasta. Serve lemon wedges on the side for extra brightness.