In a large bowl, mix the ground beef, ground pork, breadcrumbs, Parmesan, milk, egg, garlic, parsley, salt, and pepper until just combined.
Form mixture into 1.5-inch meatballs and set aside.
In a large skillet, heat olive oil over medium heat. Sear meatballs on all sides until browned, about 6–8 minutes. Remove and set aside.
In the same skillet, melt butter over medium heat. Add mushrooms and cook for 5–7 minutes until browned.
Add garlic and sauté for 1 more minute.
Pour in chicken broth, stirring to deglaze the pan. Simmer for 2–3 minutes.
Stir in heavy cream and thyme. Let the sauce simmer for 5–7 minutes until slightly thickened.
Return meatballs to the pan, cover, and simmer for another 10–12 minutes until cooked through.
Garnish with chopped parsley and serve hot over mashed potatoes, pasta, or rice.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 465 kcal | Servings: 4 servings
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