In a large bowl mix together ground beef, onion, milk, bread crumbs, egg, Worcestershire sauce, pepper, salts. Form 1 inch round meatballs using a cookie scoop.
In a large skillet heat up butter and cooking oil to a sizzle. Place meatballs in hot skillet in one layer and allow to brown on one side for a few minutes. Flip meatballs over and brown on other side. Roll meatballs until all sides are browned. (NOTE: We are not fully cooking meatballs in this step.) Drain any excess grease.
Add in 2 cups of beef broth and bring to a boil over high heat. Lower heat to a low and place lid on. Cook for 20 minutes. Remove lid and add in uncooked pasta. Mix. (NOTE: not all pasta will be submerged, this is fine.) Place lid back on skillet and cook for 10-12 minutes until pasta is tender. (Give a stir every few minutes and add liquid (extra water or broth) if needed during cooking process.)
Turn off heat and stir in sour cream. Garnish with parsley and enjoy.
