Preheat the oven to 350 degrees Fahrenheit and the deep fryer to 350 degrees Fahrenheit.
Place the ground beef, ground pork, garlic, parsley, Parmesan cheese, salt and pepper into a large mixing bowl and mix all ingredients together until fully incorporated.
Next, add the egg and blend into the meat mixture followed by the breadcrumbs. Form the meatballs by hand into roughly one ounce balls and place them in a large casserole pan. Cover meatballs completely with the Texas Pete® Restaurant Blend Wing Sauce. Cover the pan with aluminum foil and place in the oven to bake for approximately 45 minutes to an hour or until the meatballs are fully cooked.
Remove the pan from the oven and carefully take the meatballs out of the sauce and place them in the refrigerator to chill. Pour the sauce from cooking the meatballs into a small saucepot and reduce the sauce by ½. Turn the heat to low and finish the sauce with the sour cream. Continue to cook on low heat for another 2-3 minutes and remove from heat.
When the meatballs are fully chilled, set up a breading station starting with the seasoned flour, followed by the beaten eggs and the seasoned breadcrumbs. Dredge the meatballs in the flour and shake off any excess flour before dipping them into the eggs and finally, roll them in the seasoned breadcrumbs. Continue this process until all the meatballs are breaded.
When ready to serve, carefully place the breaded meatballs into the preheated deep fryer and fry the meatballs for approximately 2-4 minutes or until the breading is golden brown, crispy and the internal temperature of the meatballs has reached 150 degrees. Remove them from the fryer and place the meatballs on paper towels to absorb any excess grease.
Reheat the Texas Pete® Buffalo Wing Sauce and sour cream and pour the sauce into a large casserole pan. Arrange the fried meatballs on top of the sauce and serve immediately.