Ingredients

• Meatballs
• 1/2 cup soft bread crumbs
• 3/4 cup milk, divided
• 1/2 lb. ground beef
• 1/2 lb. ground pork
• 1 egg
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• dash allspice
• 1/2 cup finely chopped onion
• 3 tablespoons butter, divided


• Sauce
• flour (as needed)
• 2 tablespoons butter
• salt and pepper to taste

Directions

In a medium mixing bowl, add 1/2 cup of the milk to the bread crumbs and soak for about 10 minutes. While bread crumbs are soaking, melt 1 tablespoon of the butter in a skillet, then add chopped onion. Cook onion over low-medium heat just until tender (7-10 minutes), stirring frequently.

To the soaked bread crumbs add cooked onion, ground beef, ground pork, egg, salt, pepper and allspice. Mix together (by hand or with an electric mixer on slow speed), then add the remaining 1/4 cup milk and mix again until fully blended. Cover bowl with plastic wrap and chill in refrigerator until mixture is firm enough to form into meatballs (1 hour to overnight).

When ready to cook meatballs, heat remaining 2 tablespoons butter in a large skillet. Once butter has melted, add meatballs, one batch at a time (up to 20) to the skillet, allowing enough room for meatballs to move around while cooking. Cook meatballs over medium heat until thoroughly cooked (about 10 minutes), turning as needed to brown on all sides. When meatballs are cooked through, transfer cooked meatballs to a plate and cover with aluminum foil to keep warm. Repeat process with remaining meatballs.


Once all meatballs have been cooked, drain fat from skillet (leave bits and pieces on the bottom of the skillet). Place about 1/2 cup flour in a shallow bowl and roll cooked meatballs around (a few at a time) in flour until lightly coated. Transfer all flour-coated meatballs back into skillet. Add milk and gently move meatballs around to allow flour to incorporate with milk (this will thicken the sauce). If sauce appears too thick, add a little more milk and stir again until desired consistency is achieved. Salt and pepper to taste. Serve immediately with toothpicks on the side (or if making as a main course, serve over pasta or rice).