In a small bowl, combine the breadcrumbs and milk. Let soak for 5 minutes.

In a large mixing bowl, combine ground pork, soaked breadcrumbs, Parmesan, egg, garlic, parsley, red pepper, Dijon mustard, Worcestershire sauce, smoked paprika, grated onion, salt, and black pepper. Mix until just combined.

Roll into 1-inch meatballs (about 15-18 total).

Heat 1 tbsp olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook for 3-4 minutes per side, turning gently until browned all around. Remove from the pan and set aside.

In the same skillet, melt 2 tbsp butter. Saute the diced onion with salt, pepper, and smoked paprika until soft. Add in the garlic and fresh thyme, cook for another 30 seconds.

Sprinkle in 1 tbsp flour, stirring constantly for 1 minute to cook out the raw flour taste.

Deglaze the pan with wine, scraping up any browned bits from the bottom of the pan. Let simmer for 1-2 minutes.

Slowly whisk in Knorr chicken broth until combined. Repeat with the heavy cream.

Add Dijon mustard, parmesan, smoked paprika, salt, and pepper. Stir and simmer for 2-3 minutes until slightly thickened.

Return the meatballs to the skillet, spooning the sauce over them. Cover and let simmer on low for 8-10 minutes, until the meatballs are fully cooked (internal temp 165°F).

While the meatballs simmer, prepare the Knorr Cheddar Broccoli Rice according to package directions.

Once the rice is done, combine it with steamed broccoli florets. Serve and enjoy!