3/4 lbs. ground beef
2 slices of white or wheat bread, toasted
1 tbsp. butter
1 egg yolk
1/3 cup whole milk
1 tbsp. sour cream
3 tbsp. flour
1/4 cup heavy cream
1 can low sodium beef broth
1/8 tsp. allspice
1/8 tsp. nutmeg + a pinch
kosher salt and pepper
1/4 cup yellow onion, finely diced
3/4 package of egg noodles, cooked
Saute onions in 1/2 tsp. butter and set aside. Place toast in a Cuisinart and pulse until breadcrumb consistency. Combine breadcrumbs, egg, and milk and allow to sit for five minutes. Add onions, salt, pepper, milk, egg yolk, nutmeg and allspice and combine with your hands. Form small (1 in.) balls and refrigerate for at least 10 minutes. In the same pan you used to saute the onions, heat remaining butter over medium-high heat and brown meatballs on all sides (about 4-6 minutes). Remove from pan onto a paper towel.
Add flour to remaining butter and whisk over medium heat until a paste forms. Whisk in the cream, broth and sour cream until combined. Add salt and pepper and an additional pinch of nutmeg. Bring to a boil then reduce heat to medium low, adding the meatballs. Cook for 45 minutes over medium low heat, stirring occasionally.
Toss with cooked egg noodles (you can add some of the cooking liquid from the egg noodles if your sauce becomes too thick).
Serve hot. These leftovers are great too :)