Step 1

In a heavy bottom skillet with deep sides or a dutch oven over medium-low heat, add 1 tablespoon of the olive oil once hot add the onion to the oil and saute until translucent and soft, 5-8 minutes. Add the garlic and saute until fragrant, 30 seconds. Take the mixture out of the pan on a plate, set aside.

Step 2

In a large bowl add the ground beef, ground pork, bread crumbs, parsley, egg, seasoned salt, pepper, allspice, nutmeg, and the cooked onion and garlic. Mixture together until just combined.

Step 3

Take about 2 tablespoons of the meat mixture, roll them into balls and place them on a plate.

Step 4

In the same skillet or dutch oven, add another 1 tablespoon of the olive oil and in batches fry the meatballs on all sides over medium-high heat, do not crowd the pan. About 2-3 minutes per side. Transfer the browned meatballs to a paper-towel-lined plate to drain any excess oil. Add more olive oil if needed while frying the remaining batches.

Step 5

Once all the meatballs are browned, lower the heat to medium, make the sauce by adding the butter to the pan and letting it melt.

Step 6

Whisk in the flour, let it cook for 2 minutes whisking constantly. Slowly stream in the beef stock while whisking constantly.

Step 7

Add the heavy cream, sour cream, dijon mustard, and pepper, whisk to combine.

Step 8

Add the meatballs back to the pan, cover in the sauce, and simmer for 10-15 minutes until the sauce is thickened and the meatballs have reached an internal temperature of at least 165°F.

Step 9

Taste the sauce and adjust seasoning if necessary.

Step 10

Garnish with optional parsley. Serve the meatballs over egg noodles or mashed potatoes, with a side of lingonberry jam!