1lb ground beef
1lb ground pork
1/2C Italian bread crumbs
1 large egg
Italian seasoning, salt, pepper, garlic powder, onion powder
1 1/2C heavy cream
1 1/2C beef stock
Egg noodles (can use any noodle)
Combine beef, pork, bread crumbs, egg, and ~1/2 tsp of each seasoning in a large bowl. Mix well, then form the mixture into balls. Take care to make them similar in size, this will help them cook evenly. I got 15 meatballs, but you could make them larger or smaller depending on your tastes. Heat a deep skillet over medium-high heat and melt some butter in the pan. Brown the meat balls on all sides. Once browned, remove them from the pan. (Don’t worry about cooking them through, we’ll finish them off later.)
Deglaze the pan with the beef stock. To do this, keep the heat up and pour the stock in. Whisk to loosen the brown bits on the bottom of the pan. Once the pan is deglazed, pour in the heavy cream and whisk to combine. Let this come to a boil and then add the meatballs back into the pan.
Cook the meatballs in the cream sauce, covered, for about 5 minutes or until a meat thermometer reads at least 160 degrees. Test a few of the meatballs to be sure they’re all done. Add in ~2 handfuls of Parmesan cheese, stir to combine.
Serve over egg noodles (or other noodle, rice, whatever) with more cheese.