1-Prepare aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add finely diced or grated onion and minced garlic, cooking until softened, about 5 minutes. Remove from heat and allow to cool.

2-Mix meatball ingredients: In a large bowl, combine panko breadcrumbs (or soaked bread), Parmesan cheese if using, whisked egg, milk, cooled onions and garlic, salt, oregano, allspice, nutmeg, and black pepper. Gently fold in ground beef and ground pork, mixing just enough to combine without overworking the meat for tender meatballs.

3-Shape meatballs: Roll the mixture into 1½-inch meatballs, about 25 to 30 in total. Place the meatballs on a tray and refrigerate for at least 15 minutes or up to overnight to help them hold their shape.

4-Brown the meatballs: Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Brown the meatballs in batches for 1-3 minutes per side until evenly browned but not fully cooked through. Remove browned meatballs to a plate.

5-Make the creamy sauce: In the same skillet, melt unsalted butter and whisk in all-purpose flour. Cook for 1-2 minutes until lightly browned and fragrant. Slowly pour in beef broth mixed with Worcestershire sauce, Dijon mustard, parsley, and bouillon cube if using, while whisking to avoid lumps. Bring to a boil, then reduce heat.

6-Finish the sauce and cook meatballs: Temper sour cream by mixing it with a small amount of hot sauce, then stir it into the skillet. Return meatballs to the skillet, spoon sauce over them, cover partially, and simmer gently for 10-15 minutes until meatballs are cooked through and sauce thickens.

7-Serve: Garnish with fresh parsley and serve hot with traditional sides like egg noodles or mashed potatoes. Optionally, include lingonberry or sour cherry jam for an authentic touch.