1-First Step: Mise en place Gather and measure all ingredients before you start. Finely dice 1/2 cup yellow onion and mince 2 cloves garlic. Whisk 1 large egg in a small bowl and combine 1/3 cup milk with 1/2 cup panko breadcrumbs so they soften. Keep the 1/4 cup Parmesan, spices, and salts nearby. Combine the beef and pork in a large bowl, but do not mix yet; you will add the breadcrumb mixture to them later.

2-Second Step: Cook the aromatics Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and garlic, and soften for about 5 minutes until translucent and fragrant. Remove the pan from the heat and let the mixture cool slightly this prevents the egg from cooking when combined.

3-Third Step: Combine the meatball mixture In a large mixing bowl, add the softened breadcrumbs, 1/4 cup Parmesan cheese, the whisked egg, and the 1/3 cup milk. Stir in the cooled onions and garlic, 1 teaspoon salt, 1/4 teaspoon dried oregano, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon pepper. Gently fold in 3/4 lb. ground beef and 1/2 lb. ground pork, using your hands or a large spoon. Mix just until combined; overworking will make meatballs dense.

4-Fourth Step: Shape and chill Use a 1 1/2-inch cookie scoop or your hands to portion the mixture into evenly sized meatballs. Roll them gently so they hold together. Place on a tray and chill in the fridge for 15 minutes, or cover and refrigerate overnight if you want to make ahead. Chilling helps them keep their shape while browning.

5-Fifth Step: Brown the meatballs Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches, brown the meatballs for roughly 1 minute per side to get a golden crust. They do not need to be fully cooked through at this step; you will finish them in the sauce. Remove browned meatballs to a plate and drain excess oil from the skillet if needed.

6-Sixth Step: Make the sauce (roux and broth) In the same skillet, melt 4 tablespoons butter over medium heat. Stir in 4 tablespoons flour and cook for about 2 minutes until it browns slightly and takes on a nutty aroma. This helps cook off the raw flour taste. Slowly whisk in a measuring cup containing 2 cups beef broth, 1 cube chicken bouillon, 2 teaspoons Worcestershire sauce, 1 teaspoon Dijon mustard, and 1 teaspoon dried parsley. Add the liquid in small splashes while whisking to prevent lumps. Bring the mixture to a boil, then reduce to a gentle simmer.

7-Seventh Step: Temper the sour cream and finish the sauce Place 1/2 cup sour cream in a small bowl. To prevent curdling, temper it by whisking in about 1/4 cup warm sauce until smooth, then stir that mixture back into the skillet over low heat. Keep the heat low and avoid boiling after the sour cream is added so the sauce stays silky.

8-Eighth Step: Simmer the meatballs Return the meatballs and any collected juices to the skillet. Spoon sauce over each meatball and simmer partially covered on low for 10-15 minutes, until cooked through. The internal temperature should reach at least 160 F for mixed beef and pork, though many cooks prefer 165 F for peace of mind. Spoon sauce over the meatballs occasionally to keep them moist.

9-Final Step: Serve and garnish Garnish with fresh parsley and serve with egg noodles, mashed potatoes, or your chosen side. The sauce clings best to wide, flat noodles or a creamy potato base. This recipe makes a large batch that is perfect for feeding 4-6 people or for portioned meal prep.