2 tablespoons olive oil, divided1 onion, diced1 pound ground beef1 pound ground pork1/2 cup Panko*2 large egg yolks1/4 teaspoon ground allspice1/4 teaspoon ground nutmegKosher salt and freshly ground black pepper, to tasteFOR THE GRAVY1/4 cup unsalted butter1/3 cup all-purpose flour4 cups beef broth3/4 cup sour creamKosher salt and freshly ground black pepper, to taste2 tablespoons chopped fresh parsley leaves


Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes; set aside.In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.Serve immediately, garnished with parsley, if desired.

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