Dice ½ cup fresh parsley finely.

Peel and grate 1 small onion using a box grater for a smooth texture. This helps the onion blend into the meatballs without large chunks.

In a large mixing bowl, combine 1 lb ground beef and 1 lb ground pork.

Season with salt, pepper, garlic powder, onion powder, and hamburger seasoning.

Add 5.2 oz Boursin Garlic & Herb Cheese, grated onion, parsley, 1–2 tablespoon minced garlic, and ½ cup shredded parmesan.

Mix in 2 tablespoon sour cream for extra creaminess and moisture.

Pro Tip: Use black gloves or clean hands to knead ingredients evenly. Fold the mixture gently like bread dough to fully incorporate all flavors.

Mix in 2 eggs, then gradually fold in 3 cups bread crumbs, adding half at a time.

Continue folding until the mixture holds together and can be shaped by hand.

Preheat oven to 400°F.

Line a baking sheet with aluminum foil and lightly spray with cooking oil.

Use a spoon or ice cream scoop to portion meatballs (~1–1.5 oz each).

Roll meatballs evenly, sprinkle lightly with hamburger seasoning, and place on the sheet.

Bake for 15–20 minutes or until internal temperature reaches 160°F.

Alternative: Transfer cooked meatballs to a crockpot, add sauce, and simmer on low for 2 hours for a party-ready dish.

In a small saucepan, combine 1 cup BBQ sauce, ¼ cup jelly or preserves, 2–3 tablespoon honey, and 2 tablespoon brown sugar.

Simmer over low heat, whisking occasionally, until smooth and slightly thickened.

Once baked, add meatballs to the saucepan with glaze.

Stir gently to coat evenly.

Optionally, garnish with chopped green onions for a pop of color.

These meatballs are perfect for holiday gatherings, parties, or family dinners. Serve alone, over pasta, or with toothpicks for easy appetizers.