2 T olive oil, divided
1 onion, diced
1 lb. ground beef
1 lb. ground pork
1/2 c Panko
2 egg yolks
1/4 t ground allspice
1/4 t ground nutmeg
Kosher salt and freshly ground black pepper, to desired taste
In a large skillet heat 1 T olive oil over medium heat; add onion, cook, stir frequently, until onions become translucent, 2-3 minutes; set aside.
In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg, onions, salt and pepper. Mix until well combined. Roll mixture into 1 1/4 – 1 1/2 inch meatballs, makes approximately 24 meatballs.
Add 1 T olive oil to skillet. Add meatballs, cook until all sides are browned, 4-5 minutes. Transfer to a paper towel lined plate. Prepare gravy –
1/4 c butter
1/3 c flour
4 c beef broth
3/4 c sour cream
kosher salt and freshly ground black pepper, to desired taste
2 T chopped fresh parsley leaves
For gravy – In a skillet melt butter, whisk in flour until lightly browned. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, 1-2 minutes. Stir in sour cream; add salt and pepper. Add meatballs and cook, stirring occasionally, until heated through and thickened, 8-10 minutes.
Serve immediately, garnished with parsley.
