Mix & Form the Meatballs: In a large bowl, combine ground pork, ground beef, Panko, milk, heavy cream, egg, grated onion, garlic, spices, and herbs. Mix until everything is just combined. Roll into bite-sized meatballs and set aside.

Brown the Meatballs: Heat oil in a big Dutch oven over medium heat. Brown the meatballs in batches, making sure not to overcrowd the pan. Once browned, set them aside on a plate.

Sauté the Veggies: In the same Dutch oven, sauté carrots, celery, and onion in the leftover oil. Towards the end, add butter and garlic, cooking until fragrant. Sprinkle in the flour, stirring constantly for a couple of minutes to cook out the raw taste.

Make the Sauce: Slowly pour in the water, stirring continuously to avoid lumps. Bring to a simmer and stir in chicken bouillon, Worcestershire sauce, brown sugar, red cooking wine, soy sauce, salt, and pepper. Let it all meld together for about 10 minutes.

Add the Cream & Meatballs: Stir in the heavy cream, then return the meatballs to the pot. Let them simmer gently in the sauce for 15-20 minutes, ensuring they’re cooked through and tender.

Cook the Noodles: Once you are sure the meatballs are cooked through, add in the egg noodles to the same pot and simmer them for the amount of time shown on package, testing for doneness.

Serve this stew hot with a sprinkle of fresh parsley on top. Pair it with some crusty bread to sop up that delicious sauce, and you’re in comfort food heaven.