Step 1

Combine the breadcrumbs, milk, egg, onion powder, garlic powder, salt, pepper and all spice in a large bowl and let sit for 10 minutes to soak breadcrumbs.

Step 2

Add in the ground beef, ground pork and parsley and mix with clean hands to shape 24 small meatballs. Set aside.

Step 3

In a large pan over medium-high heat, add in the 2 tsp olive oil and 1 tbsp butter. Cook the meatballs in a single layer, making sure to not crowd the pan, and sear the meatballs on all sides. You may have to do this in two batches. Set meatballs aside on a clean plate and cover with foil.

Step 4

In the same pan that was used to cook the meatballs, add in the 5 tbsp of butter. Once it's melted gradually whisk in the flour until it's thick and somewhat crumbly.

Step 5

Slowly pour in the beef broth while whisking constantly until it's all added, making sure to scrap any browned bits off the bottom of the skillet. Start with 2 ½ cups and if you want a thinner gravy add in the remaining ½ cup. Cook over medium heat, stirring constantly for 1 to 2 minutes.

Step 6

Add in the sour cream and whisk to combine. Season with salt, pepper and half of the parsley.

Step 7

Add the meatballs back to the gravy and reduce heat to a simmer. Let simmer for 5 minutes, or until meatballs are heated through.

Step 8

Serve meatballs over warm mashed potatoes and garnish with the extra parsley. Enjoy!