PREP: In a medium mixing bowl, mix together the breadcrumbs, egg, garlic powder, onion powder, salt, red pepper flakes, black pepper, soy sauce, parmesan, and parsley. The mixture will resemble a coarse breading. Add the ground beef and mix until *just* combined. You don’t want to overwork the meat. Roll into 23-27 meatballs. Mine were about 1 ½ tablespoon each.

MEATBALLS: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs to the skillet but do not overcrowd the pan. Cook in batches if they don’t all fit. Sear the meatballs for 5-6 minutes, flipping to brown all sides evenly and cook the meatballs all the way through. Remove the meatballs to a plate. Repeat until all the meatballs are cooked.

SAUCE: Depending on how much oil is left in your skillet, you’ll want to have 2 tablespoons worth before adding the onions and sautéing for 2 minutes or until the onions begin to turn translucent. Add the peppers and mushrooms and continue to cook until everything softens a bit, about 2-3 minutes. Sprinkle the flour and garlic powder over the veggies and push the veggies around the pan to coat evenly and cook for about 1 minute to cook out the raw taste of flour. Gradually whisk in the stock and cook. Add 1/4 cup of water and soy sauce, and continue to whisk. You want to whisk continuously so you don’t have lumps, about 2-3 minutes. When the sauce begins to thicken just a bit, add the sour cream, whisking it in if necessary. Add in the cheese and stir continuously using a wooden spoon until it melts. Allow the sauce to start bubbling and allow for it to thicken; about 3-5 minutes. Remove from the stove, add the meatballs and cover them in the sauce. Sprinkle with parsley and serve in baguettes, over pasta, mashed potatoes, or rice.