Swedish Meatball Pasta

Ingredients

• 8 ounces elbow macaroni
• ¾ pound ground beef
• ¾ pound ground pork
• ⅓ cup Panko
• 2 large egg yolks
• 2 green onions, thinly sliced
• 2 tablespoons chopped fresh parsley leaves
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cups beef stock
• ⅓ cup sour cream

Directions

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• In a large bowl, combine ground beef, ground pork, Panko, egg yolks, green onions, parsley, allspice and nutmeg; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/4-inch meatballs, forming about 24 meatballs.
• Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
• Melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and cook, whisking constantly, until slightly thickened, about 3-5 minutes.
• Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 5 minutes. Stir in pasta and sour cream until heated through, about 2-3 minutes; season with salt and pepper, to taste.
• Serve immediately.