Directions

1. Preheat oven to 400°F. In a large bowl, stir together panko and milk. Set aside a few minutes until panko is softened. Set a metal cooling rack in a sheet pan and coat rack with cooking spray.
2. Add ground chuck, ground pork, onion, 1 1/2 tsp. salt, the garlic powder, pepper, nutmeg, allspice, and eggs to softened panko. Stir or mix with your hands until combined, being careful not to overwork the mixture (that can make meatballs tough).
3. For appetizer-size meatballs, use a level 1 1/2 Tbsp. cookie scoop to measure out 44 even mounds of the meat mixture. For dinner-size meatballs, use a mounded 1 1/2 Tbsp. cookie scoop to measure out 30 mounds. Gently roll into balls and arrange them not touching on the oiled rack.