1lb ground beef
1/2 lb ground pork
1 onion (minced)
3 cloves garlic
1/2 C panko breadcrumbs
1/3 C heavy cream
1 tsp worcestershire
1 tsp The Olive Bin's Maple Dark Balsamic Vinegar
2 T fresh parsley
salt+ black pepper
1/4 C maple syrup
1/4 C The Olive Bin's Maple Dark Balsamic Vinegar
1 T soy sauce
2 T dijon mustard
1/4 C beef broth
1/2 tsp garlic powder
1/4 C evoo of choice
1. Start by preheating your oven to 425F, in a large bowl soak panko breadcrumbs in heavy cream for about 5 minutes. Then add ground beef, ground pork, minced onions, garlic, parsley, worcestershire sauce, maple balsamic, and salt + pepper, mix throughly with your hands.
2. In a large cassorole dish drizzle 1/4 C evoo to coat the bottom of the pan, then shape your meatballs (this makes roughly 24 meatballs) and bake for 20 minutes, flip, than another 15 minutes.
3. Meanwhile in a mason jar combine maple syrup, maple balsamic, soy sauce, dijon mustard, beef broth, garlic powder and salt + black pepper, shake well to combine.
4. Once the meatballs are done oven frying, add maple dijon sauce, cover and cook at 375F for 15 minutes.
5. enjoy with mashed potates!
