Cooking Instructions
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Step 1
Preheat the oven to 325 degrees F (160 degrees C).
Step 2
Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray rack generously with nonstick cooking spray.
Step 3
Whisk the
Egg (1)
and
Heavy Cream (60 mL)
together in a medium bowl. Stir in the
White Sandwich Bread (35 g)
and mash until no large bread chunks remain. Set aside.
Step 4
In a stand mixer fitted with the paddle attachment, beat the
Ground Pork (225 g)
,
Garlic (1 clove)
,
Ground Allspice (as needed)
,
Ground Black Pepper (as needed)
,
Salt (5 g)
, and
Baking Powder (4 g)
on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary.
Step 5
Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping the bowl as necessary.
Step 6
Add the
85/15 Lean Ground Beef (225 g)
and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary.
Step 7
Using moistened hands (it's sticky and wet hands help; keep wetting them as you go), form the meat mixture into tablespoon-size round meatballs and place on the prepared rack. Bake for about 20 minutes, until just done.
Step 8
Meanwhile, in a large sauté pan, mix together
Ketchup (115 g)
,
Dark Brown Sugar (110 g)
,
Water (30 mL)
,
Apple Cider Vinegar (22 mL)
,
Worcestershire Sauce (10 mL)
,
Shallots (10 g)
,
Garlic (1 clove)
,
Ground Black Pepper (as needed)
, and
Salt (3 g)
for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes.
Step 9
Add the baked meatballs to the sauce and stir to coat evenly.
Step 10
Transfer the meatballs to a serving platter, spear with toothpicks and spoon the sauce over top. Garnish with
Fresh Parsley (to taste)
, if desired. Serve warm and enjoy!
