- 16 oz elbow macaroni (or any tube pasta desired)
- 1 lb ground beef
- 1 lb ground pork
- ⅔ cup panko bread crumbs
- 3 large egg yolks
- 2-3 green onions, thinly sliced
- 3 tbsp fresh parsley, chopped
- ½ tsp allspice
- ½ tsp nutmeg
- ½ tsp garlic powder
- salt and pepper, to taste
- 1 tbsp olive oil
- 3 tbsp butter
- ⅓ cup AP Flour
- 3 ½ cups beef broth
- ½ cup sour cream
1. In a large pot of boiling salted water, cook the pasta according to directions. Drain well and set aside.2. Combine the meats, Panko, egg yolks, green onions, parsley and spices in a large bowl. Use a wooden spoon or your own clean hands to combine. Roll the mixture into 1-1/2 in meatballs. You should have about 2 dozen meatballs.Heat the olive oil in a large skillet over medium-high heat. Then cook the meatballs in batches, making sure that all sides are browned and pulling away from the pan. Remove and transfer to a plate lined with paper towels. Set aside. 3. Melt butter in skillet over medium heat. Whisk in the flour, about one minute. Then whisk in the beef broth gradually while continuing to whisk constantly. Whisk until slightly thickened over medium to high heat, about five minutes. Add the meatballs and cook over medium heat, another five minutes. Stir in the pasta and sour cream until combined and heated through (3-4 minutes). Season with salt and pepper. Garnish with parsley or other fresh herbs.
