Step 1

In a large bowl, add 1lb ground pork, 1lb ground chicken, 1/4 cup yellow onion, grated, 1 garlic clove, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1/4 cup cream cheese, 1/4 cup plain breadcrumbs, and 1/4 teaspoon allspice.

Step 2

Use your clean hands to mix the meat and spices together really well.

Step 3

Now shape the ground meat mixture into meatballs using a medium cookie scoop and place them on a baking sheet lined with foil (for easy cleanup).

Step 4

Add 1/4 cup avocado oil to a large cast-iron skillet and bring the heat to medium-high.

Step 5

Now cook the meatballs in batches to avoid overcrowding. Once the meatballs are cooked, transfer them to a bowl and reserve them for later.

Step 6

In the same skillet, add 2 tablespoons unsalted butter And 2 tablespoons olive oil. Bring it to medium heat. Then add 1/4 cup all-purpose flour and quickly whisk it for a minute or so.

Step 7

Now add 1 3/4 cup chicken stock and 1/2 tablespoon Dijon mustard. Then let it come to a quick simmer.

Step 8

Add in 1 cup heavy cream, 1/2 teaspoon salt (add more as needed) 1/4 teaspoon black pepper, and 1/2 teaspoon allspice.

Step 9

Let the sauce simmer for about 3-4 minutes.

Step 10

Then add the meatballs back in and serve over hot butter pasta or creamy mashed potatoes. This recipe makes 65 meatballs.