Create the meatballs by first gently crumbling the beef and pork into a large bowl. Add all remaining ingredients and mix thoroughly to combine.
Scoop out 1-2 tablespoons of the meatball mixture at a time and form into balls. Place each meatball on a baking sheet, ensuring there is space around each one to allow for even cooking.
Place meatballs in the oven for 20 minutes, or until they reach 160 degrees on the interior.
Prepare the gravy while the meatballs bake. Begin by melting butter in a medium sauce pan set over medium-low heat.
Once butter is melted sprinkle in the flour to form a roux and mix with a whisk for 3 minutes.
Slowly add beef broth, a few dribbles at a time, while still stirring. Ensure the liquid is fully incoporated, and repeat until all beef broth has been added. Add fresh thyme sprig, soy, and worcestershire sauce and stir to combine. Finally, stir in heavy cream as well.
Gravy will be thin inititially, let it simmer for approximately three minutes, or until it thickens.
Place cooked meatballs in a large serving bowl and pour gravy over the top.