details
- Serves 8 (makes about 48 meatballs)
- Prep time: 25 minutes
- Total time: 45 minutes
- 1 pound ground sirloin
- 1 pound ground pork
- 1 small onion, coarsely chopped
- 3/4 cup sour cream
- 2 large eggs, lightly beaten
- 1/2 cup breadcrumbs
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 4 tablespoons dry red wine
- 4 tablespoons all-purpose flour
directions
Preheat oven to 475 degrees. And set a large pot of water to boil.
In a large bowl, combine sirloin, pork, onion, sour cream, egg, breadcrumbs, allspice, nutmeg, and salt and pepper with hands. Mix until just combined.
Using a rounded 1-tablespoon measure for each, form mixture into meatballs. Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
Meanwhile, in a saucepan, cook wine over medium heat, stirring, until mostly reduced. Whisk in flour; add stock. Raise heat to medium-high. Simmer, stirring, until thick, 8 to 10 minutes. Top meatballs with sauce and parsley.
While meatballs and sauce are cooking, make your noodles.
Serve meatballs over noodles and top with sauce and parsley.