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In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, milk, egg, garlic, parsley, salt, and pepper. Mix until just combined. Form into 1.5-inch meatballs.
Sear the Meatballs:
Heat olive oil in a large skillet over medium heat. Sear meatballs on all sides until browned, about 6–8 minutes. Remove and set aside.
Cook the Mushrooms:
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 minute.
Make the Sauce:
Pour in chicken broth, stirring to deglaze the pan. Simmer for 2–3 minutes. Stir in heavy cream and thyme, then simmer for 5–7 minutes until slightly thickened.
Finish Cooking:
Return meatballs to the skillet, cover, and simmer for 10–12 minutes until cooked through.
Serve:
Garnish with fresh parsley and serve hot over mashed potatoes, pasta, or rice.
Serving and Storage Tips
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