Cubano Meatballs with Mustard Cream Sauce

I love a good Cuban sandwich! The crispy griddled bread, melty swiss, pickles, mustard and 2 kinds of pork. What's not to love?! My Cubano meatballs combine all of those flavors into one delicious bite!

Meatballs:

1 teaspoon salt

½ teaspoon pepper

2 cloves garlic, minced

1 egg

2 teaspoons Dry Mustard Powder

½ teaspoon dry oregano

½ teaspoon cumin

½ cup panko breadcrumbs

1 pound ground pork

18 (¾ inch) cubes of Swiss cheese

Mustard Cream Sauce:

2 Tablespoons butter

2 Tablespoons flour

1 cup half and half

½ teaspoon salt

1 Tablespoon Dry Mustard Powder

1 cup sliced pickles

Pre-heat oven to 400 degrees.

In a medium mixing bowl, whisk together the salt, pepper, garlic, egg, Mustard Powder, oregano, cumin and panko. Add the ground pork and mix gently until well incorporated. Scoop the meatball mixture into a small ball (about 2 tablespoons) and press 1 cube of cheese into the center, sealing the meat tightly around the cheese. Repeat with remaining meatball mixture and cheese, creating 18 meatballs. Place the stuffed meatballs onto a parchment lined cookie sheet and spray with non-stick cooking spray. Bake for 15 minutes.

While the meatballs are baking, make the sauce. In a small sauce pan melt the butter over low heat. Whisk in the flour and cook for 2 minutes. Pour in the half and half, salt and mustard powder and allow the sauce to simmer for 3-5 minutes, stirring constantly. Pour into a small bowl and serve with the meatballs and pickle slices.

Makes 18