 1 pound ground beef chuck
 1 pound ground pork
 3 cups panko (Japanese
breadcrumbs)
 1/2 cups whole milk
 2 large eggs, lightly beaten
 2 garlic cloves, minced
 1 tablespoon parsley, chopped
 ¼ teaspoon ground allspice
 ¼ teaspoon ground nutmeg
 1/2 cup onion, finely chopped
 ⅛ teaspoon Pepper
 ½ teaspoon salt
 3 tablespoons butter
 1/3 cup all-purpose flour
 3 cups canned reduced-sodium
beef broth
 1 cup heavy cream
 1 Tablespoon Worcestershire
sauce
 1 tsp. Dijon mustard
 salt and pepper to taste
Grape or red-current jelly or ligonberries,
cooked egg noodles, chopped parsley, for
serving
DIRECTIONS
Preheat oven to 475 degrees.
In a large bowl, combine beef, pork,
panko, 1/2 cup milk, eggs, garlic, chopped
parsley, allspice, nutmeg, onion, salt &
pepper. Mix just until 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, 10 to
12 minutes, rotating sheets halfway
through.
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 cream
and broth, mustard and Worcestershire
sauce, salt and pepper; 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 meatballs to
bowl with sauce; gently toss to combine.
Serve over noodles, garnished with parsley,
with jelly or ligonberries on the side.