Heat ½ of the olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.
In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it (otherwise the meatballs will be tough instead of tender).
Roll into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling overnight.
While the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside.
Heat remaining olive oil in a large skillet over medium-high heat.
Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Decrease heat slightly as needed throughout cooking. Drain any excess oil when finished.
Melt the butter in the same skillet over medium heat. Use a silicone spatula to “clean” the bottom of the skillet. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.
Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
Place the sour cream in a medium bowl. To prevent curdling, slowly stir in about ¼ cup of the warm sauce until smooth. Pour the tempered sour cream back into the pot and stir over low heat until incorporated.
Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.
Nutitrion
Serving Size: 1 serving
Calories: 71 kcal
Carbohydrates: 2 g
Protein: 4 g
Fat: 5 g
Saturated Fat: 2 g
Trans Fat: 0.1 g
Cholesterol: 23 mg
Sodium: 177 mg
Sugar: 0.4 g
Unsaturated Fat: 2.3 g
Reviews
Drew H on 2026-07-22 (5 stars): Heavenly recipe. I’ve used it for years and I’m glad I found this online because my old recipe card has seen better days. Thank You
Anna on 2026-07-19 (5 stars): This will be my new “having company over” dinner!
So delicious!!! Thank you for sharing!
I did add a pinch of the ground allspice and nutmeg to the sauce!!!!
Tessa on 2026-07-09 (5 stars): Yum! Great recipe to do when there's a good loaf of bread to share the sauce with. I used moose meat and supplemented the sour cream with Greek yogurt.
Karen on 2026-07-01 (5 stars): I made this tonight.., it was absolutely DELICIOUS!!! Thank you for sharing !!
TP on 2026-07-01 (5 stars): Stephanie, I just made these today and they were so good! The family loved them! I prepared them as directed, but made the mistake of forgetting to turn off the stove and I ended up simmering them 20 minutes too long. But they were actually still really tender and moist, even after overcooking! Your mixing and cooking techniques were spot on! No matter what kind of meatball recipe I am making, I always mix the filling ingredients first and then carefully mix in the meat until just combined. You and Natasha are correct, that is basic cooking 101! : ) I had a friend that would always overwork their meat and the meat would turn out tough and gristley. Also, I agree that searing them off on high heat first, and keeping them raw on the inside, always seals in the juices and gives them good color and flavor. Then, they can finish cooking in the sauce. They will always turn out tender this way, no matter what recipe you use. I will be making this again! Thank you, Stephanie!
Keith P. on 2026-06-28 (5 stars): Quite possibly the best meatballs I've ever made. My only feedback would be there's not enough gravy 😁! I could drink it for breakfast!!
Claudia Paiva on 2026-06-27 (5 stars): Amazing recipe. My family loved it. Thank you!
Tammy Davis on 2026-06-20 (5 stars): Wow! It's rare that I find a recipe I don't have to alter for one reasonor another. This recipe was spot on! I used 1/2 pork and 1/2 turkey but otherwise followed your recipe exactly. My husband LOVED it. I will make this again and again! Thank you so much!
