To make meatballs, combine ground beef and pork, spicy ranch sour cream dip, white onion, bread crumbs, egg and parsley. Next, wet your hands and shape into walnut size balls.
Place meatballs in a single layer on wax paper-lined cookie sheets, close to touching.
Broil in oven for 1/2 hour, turning once. Cook until center is no longer pink.
To make white gravy: melt butter in medium saucepan. Then add flour to form a roux. Slowly add milk and broth. Then stir with a whisk until the roux has absorbed the liquid. Season with salt and pepper to taste. Heat on stove at low heat stirring until gravy is smooth and thick then remove from heat to let stand at room temperature for 10 minutes.
Remove meatballs from baking sheet and then drizzle with warm gravy. Serve with cranberry sauce and garnish with fresh parsley.