Swedish Meatball Pasta

8oz elbow macaroni

3/4 lb ground beef

3/4 lb ground pork

1/3 cup panko

2 large egg yolks

2 green onions, thinly sliced

3 tbsp chopped fresh parsley, divided

1/4 tsp ground allspice

1/4 tsp ground nutmeg

salt and pepper

1 tbsp olive oil

3 tbsp unsalted butter

1/4 cup flour

3 cups beef stock

1/3 cup sour cream

1. In a large pot of boiling salted water, cook pasta according to package directions; drain well.

2. In a large bowl, combine beef, pork, panko, egg yolks, green onions, 2 tbsp parsley, allspice, and nutmeg; season with 1 tsp salt and 1/2 tsp pepper. Mix until well combined. Roll into 1" meatballs.

3. Heat olive oil in a large skillet over medium-high heat. Add meatballs, cooking in batches. Cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined  plate and set aside. 

4. Melt butter in skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and cook, whisking constantly, until slightly thickened, 4-5 minutes.

5. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 5 minutes.

6. Stir in the pasta, remaining parsley, and sour cream, heating through, for 2-3 minutes. Salt and pepper to taste.

Notes: Try stirring in a little cream cheese on step 6 to increase creaminess?

(adapted from Damn Delicious)