• Preheat oven to 350°F.

Prepare the Meatballs

• In a large mixing bowl, combine ground beef, pork, chopped onion, crushed garlic, breadcrumbs, egg, salt, garlic powder, and pepper. Once combined, add whole milk and use your hands to mix together thoroughly.  
• Use a 2-inch ice cream scoop with a trigger to scoop perfect size meatballs. Or, use a spoon and form meat into 2-inch balls.  

Cook the Meatballs

• Heat a skillet over medium high heat. Add meatballs and brown all sides. This should take about 5 minutes total.  
• Place a wire rack over a baking sheet to allow oil to drip from the meatballs as they cook. Arrange meatballs on the wire rack. Place onto the center rack of the oven and cook for 30 minutes.  

Prepare the Cream Sauce

• Heat a skillet over medium high heat. Melt the butter, then stir in the flour. Cook for 1 minute.
• Pour in the vegetable stock, beef stock, heavy cream, soy sauce, and Dijon mustard. Whisk well.
• Bring mixture to a boil then lower heat to a simmer. Cook for 5 minutes, stirring often. 

Assemble and Serve

• Remove meatballs from the oven and add to a casserole dish. Pour cream sauce over the top and garnish with fresh parsley.
• Serve with egg noodles, potatoes or your preferred sides.