Whiskey Mustard Meatballs

1 lb. ground beef 1 lb. ground pork 1½ c. panko bread crumbs 1 egg ½ c. Dijon mustard 2 tbsp. oil 1 c. whiskey 3 c. beef broth 3 tbsp. Worcestershire sauce 1 c. heavy cream

Directions:

1. In a bowl, combine the beef, pork, panko, egg, salt, pepper, and ¼ cup of the Dijon mustard.

2. With your hands (or a large spoon), mix the ingredients until they’re well combined.

3. Use a small cookie scoop or teaspoon to form balls, using your hands to shape if necessary. Place the meatballs on a cookie sheet and freeze for 10 – 15 minutes just to firm them up.

4. Cook the meatballs in oil on the stove in your skillet at medium-high heat in batches. When all of them are cooked and have been transferred to a plate, pour the beef broth and whiskey into the skillet. Allow the mixture to bubble up and reduce 3-5 minutes.

5. Now add the remaining ¼ cup of the Dijon mustard and the Worcestershire sauce. Stir for another couple of minutes.

6. Finally, pour the heavy cream in and stir to combine. Add the browned meatballs back into the sauce. Simmer on low for 15 minutes.

7. Serve immediately and have plenty of toothpicks for your guests to stab them with. Enjoy!