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  • 225 g elbow macaroni
  • 350 g beef mince
  • 350 g pork mince
  • ⅓ cup breadcrumbs
  • 2 large egg yolks
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • 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

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 ½ teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 to 1¼-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.

Recipe posted by Melissa Ann Vermeulen
Photo: Melissa Ann Vermeulen

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