1. In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, garlic, egg, Italian seasoning, salt, and pepper. Mix gently to combine.

2. Form the mixture into 16 even meatballs.

3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear meatballs in batches until browned on all sides. Set aside.

4. In the same skillet, add remaining olive oil and sautée minced garlic until fragrant.

5. Add chicken broth to deglaze, scraping any browned bits. Stir in heavy cream, sun-dried tomatoes, and red pepper flakes. Simmer 3–5 minutes.

6. Return meatballs to the skillet. Simmer for 10–12 minutes, until cooked through and sauce thickens.

7. Garnish with fresh basil and extra Parmesan. Serve warm over pasta, mashed potatoes, or crusty bread.