YIELD Makes 5 to 6 servings
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|1‑1/2||cups fresh bread crumbs|
|1||cup (1/2 pint) heavy cream|
|2||tablespoons butter or margarine, divided|
|1||small onion, chopped|
|1||pound ground beef|
|1/2||pound ground pork|
|3||tablespoons chopped fresh parsley, divided|
|1/4||teaspoon ground allspice|
|1/4||teaspoon black pepper|
|1||cup beef broth|
|1||cup sour cream|
|1||tablespoon all-purpose flour|
*Meatballs can be frozen at this point. To freeze, place meatballs on cookie sheet or shallow pan; place in freezer 30 minutes to firm slightly. Remove from freezer; place in freezer food storage bag and freeze completely. To prepare, thaw meatballs in refrigerator, then proceed as directed.
|Serving Size:||5 to 6 servings|
|Saturated Fat||24 g|
|Total Fat||48 g|
|Calories from Fat||68 %|
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