Categories: Appetizers

Ingredients

• 1 lb ground beef
• 1 lb ground pork
• 1 1/2 cup panko bread crumbs
• 1 egg
• Salt and black pepper to taste
• 1/2 cup spicy mustard
• 2 tbsp canola oil
• 1 cup whiskey
• 3 cups beef broth
• 3 tbsp Worcestershire
• 1 cup heavy cream

Directions

1. In a bowl, combine the beef, pork, bread crumbs, egg, salt and pepper and 1/4 cup of the spicy mustard. With your hands, mix the ingredients until well combined.

2. Use a cookie scoop to form balls. Place the meatballs on a cookie sheet and freeze for 10-15 minutes, just to firm them up.

3. Heat the canola oil in a large skillet over medium-high heat. Cook the meatballs in 3 batches, turning them to cook all over, 5-7 minutes to a batch. Remove them to a plate as they’re done.

4. When all the meatballs are on the plate, pour the whiskey and beef broth into the skillet. Allow the mixture to bubble up and reduce for 3-5 minutes, or until slightly thicker.

5. Then stir in the remaining 1/4 cup spicy mustard and the Worcestershire. Stir and cook for another couple of minutes. Finally, pour in the heavy cream and stir it to combine.

6. Add the browned meatballs back into the sauce. Simmer for 5-7 minutes, or until cooked through. Turn the skillet into a makeshift chafing dish and stick toothpicks into each meatball. Serve immediately.

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