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.
Use your clean hands to mix the meat and spices together really well.
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).
Now cook the meatballs in batches to avoid overcrowding. Once the meatballs are cooked, transfer them to a bowl and reserve them for later.
Make the sauce
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.
Now add 1 3/4 cup chicken stock and 1/2 tablespoon Dijon mustard. Then let it come to a quick simmer.
Add in 1 cup heavy cream, 1/2 teaspoon salt (add more as needed) 1/4 teaspoon black pepper, and 1/2 teaspoon allspice.
Let the sauce simmer for about 3-4 minutes.
Then add the meatballs back in and serve over hot butter pasta or creamy mashed potatoes. This recipe makes 65 meatballs.
Can I make this recipe ahead of time?Yes, you can! To freeze these meatballs, place the cooked meatballs on a baking pan in the freezer. Once they are frozen, you can then transfer them to a freezer ziplock bag. Defrost them in the fridge, and reheat and sauce them when you are ready to serve. The sauce can be made a few days ahead and stored in the fridge.