Cooking Instructions

• Heat ½ of the olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.
• In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it.
• Roll into 1 ½-inch meatballs and place on a plate. Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling 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, leave plenty of room around each. Brown for about 1 minute per side. Remove and set aside.
• Melt the butter in the same skillet over medium heat. 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, then reduce to a simmer.
• Place the sour cream in a medium bowl. Spoon some of the sauce into the bowl (about ¼ cup), and stir until well-combined. Stir it into the sauce over low heat until incorporated.
• Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes, partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.