Makes Approximately 30 Meatballs

Ingredients for Meatballs

  • ½ lb ground pork

  • ½ lb ground beef

  • 3 cups panko

  • ½ cup milk

  • 1 egg, beaten

  • 2 garlic cloves, minced

  • ¼ cup onion, finely diced

  • 2 Tbsp fresh parsley, chopped

  • 2 Tbsp vegetable oil

  • Salt & Pepper

Ingredients for Mustard Sauce

 

  • 2 Tbsp butter

  • 1 Tbsp flour

  • 1 ⅓ cup chicken broth

  • 1 Tbsp Worcestershire sauce (or soy sauce)

  • 2 Tbsp Kacey’s Kitchen Honey Mustard

  • ½ cup half and half

  • Salt & pepper, to taste

  • Parsley, for garnish

Preparation

-In large bowl, mix together all meatball ingredients except for oil, until just combined. Do not over mix.
-Roll meat mixture into 1 Tbsp sized balls.  Heat 2 Tbsp of oil in a large skillet over med-high heat.
-Brown meatballs on all sides.  Remove from pan.
-Drain pan of oil, but do not wash.  Melt butter over medium heat.
-Whisk in flour, and stir until it smells fragrant.
-Stir in chicken broth, scraping up brown bits from meatballs.  Bring to a boil.
-Stir in Honey Mustard and Worcestershire sauce (or soy). Reduce heat & simmer for 5 minutes.
-Stir in half & half. Season with salt & pepper.
-Add meatballs to sauce and cook for about 5 minutes, or until cooked through. Garnish with fresh parsley.

Meatballs with Creamy Mustard Sauce

by Kacey's Kitchen