Categories: ground beef, not tried

Ingredients

• 1 pound(s) ground beef chuck
• 1 pound(s) ground pork
• 3 cup(s) panko (Japanese breadcrumbs)
• 1 1/2 cup(s) whole milk
• 2 large eggs, lightly beaten
• 2 clove(s) garlic, minced
• salt
• pepper
• 1/4 teaspoon(s) ground allspice
• 3 tablespoon(s) butter
• 1/3 cup(s) all-purpose flour
• 3 cup(s) canned reduced-sodium beef broth
• Grape or current jelly, cooked egg noodles, chopped parsley, for serving (optional)

Directions

1. Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.

2. Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.

3. Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.

4. Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.

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