1-First Step: Prep and soften aromatics Heat 1 tablespoon of the olive oil in a large high-walled skillet over medium heat. Add 1/2 cup finely diced yellow onion and 2 cloves minced garlic. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Remove the pan from heat and let the mixture cool while you assemble the meatball mix.

2-Second Step: Combine the meatball mixture In a large bowl, combine 1/2 cup panko breadcrumbs, 1/4 cup Parmesan cheese, 1 large whisked egg, and 1/3 cup milk. Add the cooled onion 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. Mix gently, then add 3/4 lb. ground beef (80% lean) and 1/2 lb. ground pork. Use your hands to fold everything together just until combined; avoid overworking to keep the meatballs tender.

3-Third Step: Shape and chill Use a 1 1/2-inch cookie scoop to form uniform meatballs. Place them on a plate or baking sheet and refrigerate for at least 15 minutes (or up to overnight) covered. Chilling helps them hold shape when browning.

4-Fourth Step: Make the broth mix While the meatballs chill, whisk together 2 cups beef broth, 1 cube chicken bouillon (or beef bouillon), 2 teaspoons Worcestershire sauce, 1 teaspoon Dijon mustard, and 1 teaspoon dried parsley in a measuring cup. Set aside.

5-Fifth Step: Brown the meatballs Heat the remaining 1 tablespoon of olive oil in the same large skillet over medium-high heat. Brown the meatballs in batches, about 1 minute per side, turning so they develop color on all sides. They do not need to be fully cooked through at this stage. Set browned meatballs aside on a plate and drain any excess oil from the skillet.

6-Sixth Step: Make the roux and sauce Reduce heat to medium and add 4 tablespoons butter to the skillet. Scrape up browned bits from the bottom with a wooden spoon. Stir in 4 tablespoons flour and cook, stirring, for about 2 minutes until the roux smells slightly nutty and begins to brown.

7-Seventh Step: Add broth and thicken Gradually add the reserved beef broth mixture in small splashes, stirring constantly to prevent lumps. Bring the sauce to a gentle boil, then reduce heat to a simmer. Let the sauce thicken for a few minutes until smooth and slightly glossy.

8-Eighth Step: Temper the sour cream Place 1/2 cup full-fat sour cream in a small bowl. Stir in about 1/4 cup of the warm sauce to temper the sour cream and prevent curdling. Once smooth, stir the sour cream mixture back into the skillet over low heat until fully incorporated. Do not boil after adding the sour cream.

9-Ninth Step: Simmer the meatballs Return the browned meatballs and any juices to the skillet. Spoon sauce over them, cover partially, and simmer on low for 10 to 15 minutes until cooked through. An internal temperature of 160 F for ground beef/pork blends is a good target for safety and juiciness.

10-Final Step: Garnish and serve Garnish with fresh parsley and serve over egg noodles or mashed potatoes. Spoon extra sauce over each serving. Enjoy with a crisp green salad or roasted vegetables for a full meal.