Ingredients:
- 2 Tbsp. olive oil, divided in half
- ½ cup yellow onion, finely diced
- 2 cloves garlic, minced
- ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese
- 1 large egg, whisked
- 1/3 cup milk
- 1 tsp. salt
- ¼ tsp. oregano
- ¼ tsp. ground allspice
- ¼ tsp. ground nutmeg
- ¼ tsp. pepper
- ¾ lb. ground beef, 80% lean
- ½ lb. ground pork
Sauce Ingredients:
- 4 Tbsp. butter
- 4 Tbsp. flour
- 2 cups beef broth
- 1 cube chicken bouillon, see notes
- 2 tsp. Worcestershire sauce
- 1 tsp. Dijon mustard, can sub mustard powder
- 1 tsp. dried parsley
- ½ cup sour cream, at room temperature
Directions:
- Heat ½ of the olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and garlic; cook for 5 minutes. Set aside and let cool.
- In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onion/garlic, salt, oregano, allspice, nutmeg and pepper. Gently add the meat until evenly combined, but without overworking it. Roll into 1½-inch meatballs and place on a plate. Transfer to the fridge and let chill for 15 minutes or up to overnight.
- While the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon and parsley in a large measuring cup with a spout. Set aside.
- Heat remaining olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, leaving plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Add additional oil and decrease heat slightly as needed throughout cooking.
- Melt the butter in the same skillet over medium heat. Use a silicone spatula to “clean” the bottom of the skillet. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown. Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil and then reduce to a simmer.
- Place the sour cream in a medium bowl. Spoon 1/4 cup of the sauce into the bowl, and stir until well combined. Stir it into the sauce over low heat until mixed well.
- Add the meatballs back to the skillet. Spoon the sauce on top. Allow meatballs to heat through, partially covered, over low heat for 10 to 15 minutes.
- Garnish with fresh parsley and serve over egg noodles.
