In a medium bowl, mix panko, cream, egg, onion, garlic, salt, pepper, allspice, coriander and nutmeg until combined. Add in beef and pork and mix until just combined. Try not to over-mix!
Using oiled hands, form meat mix into small meatballs about a tablespoon each.
Coat the bottom of a large skillet* over medium heat with olive oil and heat until hot.
Add in meatballs and sear until golden on all sides, about 4-6 minutes total.
Turn off the heat and remove the meatballs from the pan (they will not be fully cooked at this point). Pour off all but about 1 Tbsp of fat.
Return pan to medium-low heat, add in tomato paste, and cook, stirring, until darkened a bit, about 1-2 minutes.
Stir in chicken stock, jam, vinegar, maple syrup, and Worcestershire sauce. Whisk until the jam melts into the sauce. Bring to a simmer and add meatballs and any juices back into the pan. Simmer until meatballs are cooked through and the sauce has thickened about 6-8 minutes.
Stir in soy sauce and season with salt and pepper if needed.
Serve topped with chives and toothpicks on the side for easy eating.
Video
Notes
*Be sure to use a nonreactive pan, such as stainless steel, enamel-coated or non-stick. The tomato-y, vinegar-y sauce will react with aluminum or cast iron pans and give a weird taste!**If you want to double this recipe, I recommend reducing the sauce halfway before adding the meatballs back in. There will be more sauce and the meatballs don’t need to cook as long as the sauce will need to be reduced.