1 lb. lean ground beef1/2 lb. ground pork (not sausage)
1-1/2 c. breadcrumbs
1 tsp. salt
1/8 tsp. pepper
2 tsp. dried onion
1 egg
1/4 cup sour cream
With hands, squish together meats. Add bread crumbs, salt, pepper, and onion. In separate small bowl, whisk together egg and sour cream. Add egg mixture to meat mixture and squish together. Form into balls.
In large skillet (NOT non-stick), heat about 1/3 cup oil. Add meat balls in batches. As you add them to the oil, shake frying pan gently so they don't stick. Continue to brown meatballs, moving frying pan as needed to brown on all sides without sticking. Don't worry about cooking them all the way through, as they will continue to cook in the oven later. Remove meatballs from pan when they're nicely browned and drain on paper towel.
When all meatballs have been browned, pour remaining oil into a heat-proof dish, allowing browning to stay in pan. Add 3 Tbl. of the oil back to the pan with the browned bits. Add 1 Tbl. butter and 1/4 cup flour, whisking to make a roux. Add 1 cup of beef broth and continue to whisk, allowing browned bits to stir into gravy. Add 1/2 cup cream and whisk some more. Gently place meatballs back into pan with gravy. 1 cup of fresh, sliced mushrooms can also be folded in, if desired. Drizzle 1/2 cup additional beef broth over mixture--don't stir at this point. Cover skillet with lid and put in 350-degree oven for 20-30 min. until meatballs are completely cooked. Gently fold mixture again before serving over noodles or mashed potatoes.
