1-First Step: Prepare the Meatball Mixture Start by placing your ½ cup of panko bread crumbs into a small bowl and pouring in ⅓ cup of milk. Let this sit for a few minutes so the crumbs can soak up all the liquid. This hydrating step is key to preventing dry meatballs. While the crumbs are soaking, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Add your finely chopped small onion and sauté it for about 5 minutes. You want the onion to become translucent and soft, which brings out a natural sweetness that just cannot be beat in any meatball mixture. Add the 2 minced garlic cloves and 1 teaspoon of dried oregano, cooking for just 1 more minute until fragrant. Be careful not to burn the garlic.

2-Second Step: Mix and Shape the Meatballs In a large mixing bowl, combine your soaked bread crumbs, the sautéed onion and garlic mixture, 1 teaspoon of sea salt, ½ teaspoon of black pepper, and 1 large egg. Mix these briefly before adding the 1 pound of ground beef and 1 pound of ground pork. Mix everything together gently with your hands or a spoon. It is important not to overwork the meat, or the meatballs might become tough. Once combined, use a tablespoon measure to scoop the mixture and roll them into balls by hand. You should get about 12 to 20 meatballs depending on the size. Try to keep them uniform in size so they cook evenly.

3-Third Step: Brown the Meatballs Use the same skillet you cooked the onions in, adding a little more oil if needed. Heat the pan over medium-high heat and add the meatballs. Brown them on all sides, which should take about 5 minutes. You do not need to cook them all the way through yet, just get a nice golden crust on the outside. Once browned, turn the heat down to medium and let them cook for about 10 more minutes until they are cooked through. Remove them from the pan and set them aside on a plate. Leaving the browned bits in the pan will add flavor to our sauce later.

4-Fourth Step: Create the Creamy Roux With the meatballs out, reduce the heat to low. Melt 4 tablespoons of butter in the skillet, making sure to scrape up any tasty bits stuck to the bottom. Once melted, whisk in 4 tablespoons of all-purpose flour. Cook this mixture for about 2 minutes, whisking constantly until it turns golden and bubbly. This cooks out the raw flour taste and creates the base for our thick sauce. It should look like a wet paste and smell slightly nutty.

5-Fifth Step: Build the Sauce Gradually whisk in 3 cups of beef broth into the roux. Do this slowly to avoid lumps forming. Simmer the mixture until it reduces slightly and begins to thicken. Next, stir in 1 cup of heavy cream, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of Dijon mustard. Let the sauce simmer on low heat for about 5 minutes until it is thick enough to coat a spoon. Taste the sauce and season with salt and pepper as needed. Remember that the Worcestershire sauce and broth already contain salt, so taste before adding more.

6-Sixth Step: Combine and Simmer Gently return the cooked meatballs to the pan with the sauce. Stir them carefully so they are all coated. Cover the pan and let everything simmer together for about 10 minutes. This step allows the meatballs to absorb some of the sauce flavors and ensures they are heated all the way through. The sauce will continue to thicken slightly during this time.

7-Final Step: Cook Pasta and Serve While the meatballs are simmering in the sauce, bring a large pot of salted water to a boil. Add your 12-16 ounces of pappardelle or chosen pasta and cook according to the package instructions, usually about 8 to 10 minutes. You want it al dente, which means firm to the bite. Drain the pasta, but be sure not to rinse it. Rinsing washes away the starch that helps the sauce stick. Immediately toss the hot pasta with the sauce and meatballs in the pan. Stir until every strand is coated in the creamy mixture. Serve hot, perhaps with a side of strawberry shortcake crunch cake for a sweet finish to the meal.