Ingredients:

• For the Meatballs:

  • 2 tablespoons olive oil, divided
  • ½ cup finely diced yellow onion
  • 2 cloves minced garlic
  • ½ cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 large whisked egg
  • ⅓ cup milk
  • 1 teaspoon salt
  • ¼ teaspoon each of oregano, ground allspice, ground nutmeg, and pepper
  • ¾ lb. ground beef (80% lean)
  • ½ lb. ground turkey

• For the Sauce:

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups beef broth
  • 1 chicken bouillon cube (or substitute with beef bouillon)
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard (or mustard powder)
  • 1 teaspoon dried parsley
  • ½ cup room temperature sour cream

Instructions:

1. Prepare Meatball Mixture:
   • In a skillet, heat half the olive oil over medium heat. Add onions and garlic, cooking until soft, about 5 minutes. Let cool.
   • In a large bowl, combine breadcrumbs, Parmesan, egg, milk, cooled onion mixture, and spices. Mix in ground turkey and ground beef until just combined. Form into 1 ½-inch balls and chill for 15 minutes or overnight.
2. Cook Meatballs:
   • In the same skillet, add remaining olive oil and brown meatballs on all sides. Set aside.
3. Make Sauce:
   • In the skillet, melt butter, stir in flour, and cook for 2 minutes. Gradually whisk in beef broth mixture, bring to a boil, then simmer.
   • In a separate bowl, mix some sauce with sour cream, then stir back into the skillet. Add meatballs and simmer until cooked through, about 10-15 minutes.
4. Serve:
   • Garnish with fresh parsley and serve over mashed potatoes or egg noodles.

Notes:

• For a richer sauce, substitute sour cream with heavy cream.
• Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently, preferably using a double boiler.

Nutrition