Cooking Instructions
1.
Preheat the oven to 325 degrees F (160 degrees C).
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.
3.
Whisk the
Eggland's Best Classic Egg (1)
and
Heavy Cream (4 Tbsp)
together in a medium bowl. Stir in the
White Sandwich Bread (3/4 cup)
and mash until no large bread chunks remain. Set aside.
4.
In a stand mixer fitted with the paddle attachment, beat the
Ground Pork (8 oz)
,
Garlic (1 clove)
,
Ground Allspice (1/8 tsp)
,
Ground Black Pepper (1/8 tsp)
,
Salt (1/2 tsp)
, and
Baking Powder (1 tsp)
on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary.
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.
6.
Add the
85/15 Lean Ground Beef (8 oz)
and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary.
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.
8.
Meanwhile, in a large sauté pan, mix together
Ketchup (1/2 cup)
,
Dark Brown Sugar (1/2 cup)
,
Water (2 Tbsp)
,
Apple Cider Vinegar (1 1/2 Tbsp)
,
Worcestershire Sauce (2 tsp)
,
Shallots (1 Tbsp)
,
Garlic (1 clove)
,
Ground Black Pepper (1/8 tsp)
, and
Salt (1/2 tsp)
for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes.
9.
Add the baked meatballs to the sauce and stir to coat evenly.
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!
