In a large mixing bowl, blend together the ground beef, ground pork, onion powder, garlic salt, black pepper, salt, breadcrumbs, egg, and milk until well incorporated.

Using your hands, form the mixture into small balls, about 1 inch in diameter.

Heat a skillet over medium heat and add the meatballs. Cook for about 8 minutes until they are golden brown on all sides.

In the same skillet, melt the butter over medium heat. Whisk in the flour until smooth to create your roux.

Gradually pour in the vegetable stock and beef stock while continuously whisking.

Slowly whisk in the heavy cream until the sauce thickens, about 3-5 minutes.

Plate your meatballs and spoon the creamy sauce over them.