Makes 8 servings
This is an excellent appetizer or main course for your holiday entertaining. Best yet, you can make ahead of time and freeze!
- 1 lb. ground beef chuck
- 1 lb ground pork
- 3 cups Panko (Japanese Breadcrumbs)
- 1 1/2 cups whole milk
- 2 large eggs lightly beaten
- 2 cloves garlic - minced
- coarse salt and ground pepper
- ¼ tsp. allspice
- 3 Tbsp butter
- 1/3 cup all purpose flour
- 3 cups reduced sodium beef broth
- grape or red currant jelly of apricot preserves
- cooked egg noodles
- chopped parsley (optional)
- Preheat oven to 475 degrees
- In a large bowl combine beef, pork, Panko, ½ cup milk, eggs, garlic, 1 tsp. salt, 1/2 tsp. pepper and allspice. Mix until just combined.
- 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, about 12 to 12 minutes, rotating sheets half way through.
- Meanwhile make sauce. In a medium sauce pan, melt butter over medium-high heat. Whisk in flour; cook for 1 minute, stirring constantly (do not let darken). Gradually whisk in remaining 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.
- Using a slotted spoon, add meatball to bowl with sauce; gently toss to combine. Serve as an appetizer with jelly or preserves on the side; or as a main course over cooked noodles, garnished with parsley, with jelly or preserves on the side.
- To freeze: Divide meatballs among air tight containers and freeze for up to 3 months. Thaw overnight in the refrigerator or place containers under cold running water to release frozen blocks. Reheat, thinning sauce with water if necessary.
Gooseberries Fresh Food Market