In a large bowl, combine the ground beef and ground pork. Using a sturdy spoon or clean hands, mix gently so that the meats are well blended. Add your beaten egg, whole milk, and seasoned panko breadcrumbs.  Don’t forget that grated Parmesan—it brings a delightful flavor. Fold in the finely chopped onion, minced garlic, salt, oregano, allspice, nutmeg, black pepper, and fresh parsley.

Now comes the fun part. Grab a small handful of the mixture and roll it into a ball. Aim for a size slightly smaller than a golf ball. Place each meatball on a parchment-lined baking sheet. This prevents sticking and keeps your clean-up easy. Repeat until you’ve used all the mixture.

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. In batches, carefully place the meatballs into the skillet. Brown them on all sides, about 10 minutes total. They don’t need to be cooked through at this stage; you’ll finish cooking them later. Once browned, remove the meatballs and set them aside.

In the same skillet, lower the heat and add the remaining tablespoon of olive oil along with the unsalted butter. As it melts, whisk in the flour to create a roux. Keep stirring until it’s a light golden color. This should take about a minute. Slowly pour in the beef stock, whisking continuously to avoid lumps. Mix in the chicken bouillon cube, Worcestershire sauce, Dijon mustard, dried parsley, and smoked paprika. Bring the mixture to a gentle simmer.

Carefully add those delicious meatballs back into the skillet. Spoon some sauce over the top and cover the skillet. Let everything simmer for about 10 to 15 minutes, or until the meatballs are fully cooked through. This simmering step allows all those great flavors to meld.

Once fully cooked, reduce heat to low and stir in the softened sour cream. Mix until it’s well incorporated. This creamy addition brings a lovely richness to the dish. Taste and adjust seasoning if desired.