Swedish Meatballs

I'm posting my recent recipes because I'm craving them like nobody's business! I'm considering walking myself down to Safeway(it's only 1.5 miles round trip) to purchase these ingredients. This craving started with my making a list for Ikea, & then I started thinking about their Swedish Meatballs, which are surprisingly good, and now I think about eating them at least twice a day. You can sub ground turkey in place of the chuck and pork, but to be honest, it will not taste the same. I understand if you don't eat those two animals, but I had to say my piece. Enjoy!

Serves 8(freezes well, see below!)
Ingredients:
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.

*Frugal tip! To Freeze: Divide meatballs and sauce among airtight containers; freeze up to 3 months. Thaw overnight in refrigerator (or place containers under cold running water to release frozen blocks). Reheat, thinning sauce with water if necessary. Two meals for the price of one!*