Ingredients

• 1 pound ground beef
• 1 pound ground veal 
• 1 large egg
• 1/2 cup panko breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• Pepper, to taste
• 2 tablespoons olive oil (for frying)

• 1/4 cup butter (1/2 stick)
• 1/3 cup flour
• 3 cups beef broth
• 1/2 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 cup full-fat sour cream
• 1 tablespoon chopped fresh parsley

Instructions

1. Place all meatball ingredients except the olive oil into a large mixing bowl. Combine gently with your hands until evenly mixed. Shape into meatballs about 1 1/4 to 1 1/2 inches in diameter, using roughly 2 1/2 tablespoons of mixture per meatball (you should have about 25–30 total). Arrange on a parchment-lined baking sheet.
2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once hot, brown the meatballs in two batches, turning with tongs so all sides develop color, about 5–7 minutes per batch. Add a little extra oil if needed for the second batch. Remove meatballs and set aside.
3. Carefully drain off most of the excess fat, leaving the browned bits in the pan for flavor.
4. Lower the heat to medium and add the butter. When melted, stir in the flour and cook, stirring frequently, until the mixture turns lightly golden.
5. Gradually whisk in the beef broth, making sure the sauce becomes smooth and lump-free.
6. Stir in the Dijon mustard and Worcestershire sauce.
7. Return the meatballs to the skillet and simmer for about 10 minutes, until they are fully cooked and the sauce thickens slightly. The gravy should remain pourable, not overly thick.
8. Remove from heat and gently stir in the sour cream. If preferred, you can temper the sour cream by mixing it with a small amount of the hot sauce first before adding it to the pan.
9. Taste and adjust seasoning with additional salt and pepper as needed. Garnish with chopped parsley and serve right away.

• This recipe works well for make-ahead meals and freezing.
• Nutrition values are estimates and may vary based on ingredients used.