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© Meredith Corporation. All rights reserved. Used with permission.
Combine egg and milk in a large bowl. Stir in breadcrumbs, onion, parsley, salt, 1/4 teaspoon pepper, nutmeg and allspice. Add ground beef and ground pork; mix well. Shape into 30 meatballs.
Melt butter in a large skillet over medium heat; cook meatballs, half at atime, for about 10 minutes or until done (160°F), turning to brown evenly. Remove meatballs and drain on paper towels, reserving 2 tablespoons drippings in the pan (if necessary, add enough oil to make 2 tablespoons).
Stir flour into drippings in pan. Cook and stir over medium heat for 1 minute. Gradually stir in broth, cream (or half-and-half) and the remaining 1/8 teaspoon pepper. Cook until thickened and bubbly, whisking constantly. Cook and stir for 1 minute more. Return meatballs to pan; heat through.
Serve immediately or keep warm, covered, in a 1-1/2- or 2-quart slow cooker on Warm or Low for up to 2 hours. If desired, garnish with additional parsley. Use cocktail picks or toothpicks to serve meatballs.