In a heavy bottom skillet with deep sides or a dutch oven over medium-low heat, add 1 tablespoon of the olive oil once hot add the onion to the oil and saute until translucent and soft, 5-8 minutes. Add the garlic and saute until fragrant, 30 seconds. Take the mixture out of the pan on a plate, set aside.

In a large bowl add the ground beef, ground pork, bread crumbs, parsley, egg, seasoned salt, pepper, allspice, nutmeg, and the cooked onion and garlic. Mixture together until just combined.

Take about 2 tablespoons of the meat mixture, roll them into balls and place them on a plate.

In the same skillet or dutch oven, add another 1 tablespoon of the olive oil and in batches fry the meatballs on all sides over medium-high heat, do not crowd the pan. About 2-3 minutes per side. Transfer the browned meatballs to a paper-towel-lined plate to drain any excess oil. Add more olive oil if needed while frying the remaining batches.

Once all the meatballs are browned, lower the heat to medium, make the sauce by adding the butter to the pan and letting it melt.

Whisk in the flour, let it cook for 2 minutes whisking constantly. Slowly stream in the beef stock while whisking constantly.

Add the heavy cream, sour cream, dijon mustard, and pepper, whisk to combine.

Add the meatballs back to the pan, cover in the sauce, and simmer for 10-15 minutes until the sauce is thickened and the meatballs have reached an internal temperature of at least 165°F.

Taste the sauce and adjust seasoning if necessary.

Garnish with optional parsley. Serve the meatballs over egg noodles or mashed potatoes, with a side of lingonberry jam!