Step 1

In a small bowl combine the bread (or panko breadcrumbs) with the milk. Mix until evenly coated. Set aside.

Step 2

In a large bowl add the ground beef, ground pork, minced onion, garlic, soaked bread, egg, nutmeg, All Spice, salt, pepper. Gently mix together until evenly combined. Tip: do not overmix or compact the meat too much or the meatballs will be tough.

Step 3

Using a tablespoon, measure out a heaping tablespoon (or use ice cream scooper) and place on a parchment paper lined sheet pan. Repeat with remaining mixture. Gently roll each meatball into shape. Optional: cover and refrigerate for 2 hours. Or, freeze to be cooked at a later time. This recipe will make 36 - 40 meatballs.

Step 4

STOVE TOP COOKING METHODAdd a splash of cooking oil to a frying pan on medium heat. Working in batches, add the meatballs to the pan and brown on all sides, about 5 - 8 minutes. OVEN BAKING METHODPreheat oven to 400°F. Bake the meatballs on the parchment paper lined sheet for 20 - 25 minutes, or until cooked through.AIR FRYER COOKING METHODPreheat Air Fryer to 400°F. Working in batches, add the meatballs to the air fryer (leaving a small space between each meatball). Air fry for 8 - 12 minutes or until cooked through.

Step 5

In a large frying pan or skillet on medium heat melt the butter.

Step 6

Whisk in flour and stir continuously for 2 - 3 minutes, or until until golden in color.

Step 7

Add in the vegetable and beef broth, stirring continuously until evenly combined.

Step 8

Add the milk, soy sauce and Dijon mustard. Stir until evenly combined.

Step 9

Add in the cooked meatballs and simmer for 4 – 5 minutes, or until the sauce has thickened.

Step 10

Serve with mashed potatoes, steamed broccoli, lingonberry sauce or cranberry sauce and enjoy!