Ingredients

Meatballs

• 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)

Sauce

• 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. In a large mixing bowl, combine all of the meatball ingredients except the olive oil. Mix gently with your hands until everything is evenly incorporated. Shape the mixture into meatballs about 1 1/4 to 1 1/2 inches in diameter, using roughly 2 1/2 tablespoons of mixture per ball. You should end up with approximately 25–30 meatballs. Arrange them 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, cook the meatballs in two batches, turning as needed, until browned on all sides, about 5–7 minutes per batch. Add a little extra oil if needed for the second batch. Transfer the browned meatballs to a plate.
3. Carefully pour off most of the excess fat from the skillet, leaving the browned bits behind for flavor.
4. Lower the heat to medium and add the butter. When melted, sprinkle in the flour and stir continuously for several minutes, allowing the mixture to cook until lightly golden.
5. Gradually whisk in the beef broth, making sure the flour is fully incorporated and the sauce is smooth.
6. Stir in the Dijon mustard and Worcestershire sauce.
7. Return the meatballs to the skillet and simmer for about 10 minutes, or until the meatballs are fully cooked and the sauce thickens slightly. The gravy should be creamy but not overly thick.
8. Remove the skillet from the heat and gently stir in the sour cream. If preferred, you can temper the sour cream separately by mixing it with a small amount of the hot sauce before adding it back to the pan.
9. Taste and adjust seasoning with additional salt and pepper if needed. Finish with a sprinkle of fresh parsley and serve right away.