Ingredients:

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

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

Instructions: 

1. Cook the Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and garlic. Cook for 5 minutes until softened, then set aside to cool.
   
2. Prepare the Meatball Mixture: In a large mixing bowl, combine the panko breadcrumbs, Parmesan cheese, egg, milk, cooled onion and garlic, salt, oregano, allspice, nutmeg, and pepper. Add the ground beef and ground turkey, mixing gently until well combined. Be careful not to overwork the meat to keep the meatballs tender.
   
3. Shape the Meatballs: Roll the meat mixture into 1 ½-inch meatballs and place them on a plate. Chill in the fridge for 15 minutes or up to overnight. If chilling overnight, cover the plate.
   
4. Make the Sauce: In a large measuring cup, mix the beef broth, chicken bouillon, Worcestershire sauce, Dijon mustard, and dried parsley. Set aside.
   
5. Brown the Meatballs: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, ensuring enough space between each for easy turning. Brown each side for about 1 minute. Once browned, remove and set aside. Adjust heat and oil as needed for subsequent batches.
   
6. Make the Gravy: In the same skillet, melt butter over medium heat. Stir in the flour and cook for 2 minutes, stirring continuously until it begins to brown slightly. Gradually add the broth mixture, stirring constantly. Bring to a boil, then lower the heat and let simmer.
   
7. Incorporate the Sour Cream: Place the sour cream in a medium bowl. Add a small amount of the sauce (about ¼ cup) to the sour cream and stir to combine. Slowly add this mixture into the skillet with the sauce, stirring until fully incorporated.
   
8. Simmer the Meatballs: Return the browned meatballs to the skillet, including any juices from the plate. Spoon sauce over them. Cover partially and let simmer on low heat for 10-15 minutes, until the meatballs are cooked through.
   
9. Serve: Garnish with fresh parsley and serve over mashed potatoes or egg noodles.

Pro Tips:

• For added flavor, use chicken bouillon in the sauce, but beef bouillon can also work well.
• Ensure you use full-fat sour cream to prevent curdling. You can also substitute sour cream with heavy cream if preferred.

Storage:

Nutrition