2tablespoonschopped fresh parsley leaves to garnish
Instructions
Combine all of the meatball ingredients in a large bowl. the ground beef, ground pork, bread crumbs, egg yolks, garlic, allspice, nutmeg, salt, pepper and shredded onion.
Stir until well combined.
Roll the mixture into -1 1/2 - 2 inch meatballs. This should make about 18-20 large meatballs.
Place the meatballs into a large skillet on medium-high heat and cook until all sides are browned, about 7-8 minutes.
Remove from the skillet and drain on a paper towel-lined plate.
Rinse the skillet out and melt the butter in the skillet.
Whisk in the flour, stirring until it's combined with the butter and is lightly browned.
Slowly whisk in the beef broth - and whisking constantly- cook it until slightly thickened.
Stir in the sour cream and heavy cream, then add the meatballs back in.
Cook another 8-10 minutes on medium heat until the sauce is thick and the meatballs are cooked completely, stirring occasionally. If needed, thin the mixture with more heavy cream.
Serve over egg noodles and garnish with parsley.
Notes
Since you serve this on egg noodles usually, each serving is three large meatballs and sauce.