Swedish Meatballs

Mom, grab your 25lb bag of panko! I've found another recipe you can use it in. And it's yummy!
This is Swedish meatballs and I got this recipe from Everyday Food magazine.

Serves 8

• 1 pound ground beef chuck
• 1 pound ground pork
• 3 cups panko (Japanese breadcrumbs)
• 1 1/2 cups whole milk
• 2 large eggs, lightly beaten
• 2 garlic cloves, minced
• Coarse salt and ground pepper
• 1/4 teaspoon ground allspice
• 3 tablespoons butter
• 1/3 cup all-purpose flour
• 3 cups canned reduced-sodium beef broth
• grape or current jelly, cooked egg noodles, chopped parsley, for serving (optional)

Directions

1. Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.
2. Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
3. Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.
4. Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.

(I did all beef and omitted the allspice and the jelly.)