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To a bowl, add ground beef, ground pork, egg, breadcrumbs, nutmeg, salt, pepper, dried parsley, garlic powder and dried onion. Mix with your hands, just until combined. Roll into 2-tablespoon sized meatballs. Will make about 24.
Dice the onion and mince the garlic cloves.
Heat oil and butter over medium in a large heavy bottomed skillet or Dutch oven. Add meatballs, brown all over for about 5 minutes. Remove from skillet.
Add onion and garlic, sauté for 2 minutes. Add orzo, Worcestershire sauce, salt, pepper, and mustard. Cook for 1 minute.
Pour in broth and simmer for 5 minutes, until the orzo starts to absorb the liquid. Next add cream. Then return the meatballs and their released juices to the skillet. Stir and simmer for 15 minutes until the meatballs are cooked through and the orzo is tender. Add more broth if needed.
Taste and adjust salt. Top with parsley and black pepper. Serve and enjoy!