1. In a large bowl, combine the ground beef and pork, breadcrumbs, parmesan cheese, minced garlic, egg, Italian seasoning, salt, and pepper. Mix just until combined.

2. Shape the mixture into evenly sized meatballs.

3. Preheat oven to 400°F. Line a baking sheet with parchment paper and arrange meatballs evenly spaced.

4. Bake the meatballs for 18-20 minutes or until golden and cooked through.

5. In a large skillet over medium heat, warm olive oil. Add garlic and sauté for 30 seconds until fragrant.

6. Stir in red pepper flakes and sun-dried tomatoes, cooking for another minute.

7. Pour in the chicken broth and bring to a simmer. Stir in heavy cream and parmesan cheese. Let it thicken slightly.

8. Add salt and pepper to taste.

9. Add the baked meatballs into the skillet and simmer for 5-10 minutes to coat them well.

10. Sprinkle with fresh basil and serve warm over pasta, mashed potatoes, or crusty bread.