Step 1

Preheat oven to 350°F.

Step 2

Combine the ground beef and pork, and break up any lumps. Add onion, garlic, breadcrumbs, egg, and milk, then season well with salt and pepper.

Step 3

Scoop out mixture and roll into meatballs, about 2 tablespoons each. Cover and store the meatballs in the refrigerator for 2 hours.

Step 4

Heat oil in a skillet over medium heat. Sear meatballs on each side until evenly browned.

Step 5

Transfer the meatballs to a baking tray and place them in the oven at 350°F. Bake for 30 minutes.

Step 6

While the meatballs firm up in the fridge, prepare the cream sauce. Start by melting butter in a small saucepan, then whisk in flour, stirring continuously for 2 minutes.

Step 7

Add vegetable and beef stock and continue to stir before adding cream, soy sauce, and Dijon mustard.

Step 8

Simmer the sauce until fully thickened, then pour over the cooked meatballs.

Step 9

Serve with a side of mashed potatoes, and enjoy!