1teaspoonWorcestershireoptional--advised if not using beef broth
Combine the ground meats, dried bread crumbs, onion, garlic, parsley, eggs, all spice, nutmeg, salt and white pepper in a large bowl. Mix thoroughly with a stand mixer or with your hands.
Heat the extra virgin olive oil in a large skillet over medium heat.
Scoop the meat mixture using a spoon or cookie scoop. Keep the meatballs uniform in size, about 1 inch in diameter. Roll the meat between your hands to shape into a ball. Place in the skillet and cook, turning the meatballs as they cook so all sides get a sear and the meatballs cook through. To check you can cut into a meatball to ensure that no pink remains in the center. Continue until all meatballs are cooked, should take two batches to prevent overcrowding.
Remove the meatballs from the skillet. Drain most of the grease, keeping about 2 tablespoons.
Return the skillet to the stovetop. Whisk in the flour until a thick paste forms. Cook for 2-3 minutes.
Whisk in the beef broth. Whisk until smooth and all flour is incorporated.
Add salt and pepper. Whisk. Bring to a simmer.
Add in the meatballs and let simmer for 10 minutes.