PREPARATION:

1. Combine bread crumbs and cream in small bowl; mix well. Let stand 10 minutes.
2. Melt 1 tablespoon butter in large skillet over medium heat. Add onion; cook and stir 5 minutes or until onion is tender.
3. Combine beef, pork, bread crumb mixture, onion, 2 tablespoons parsley, salt, allspice and pepper in large bowl; mix well. Cover; refrigerate 1 hour.
4. Pat meat mixture into 1-inch-thick square on cutting board. Cut into 36 squares. Shape each square into ball.* Melt remaining 1 tablespoon butter in same skillet over medium heat. Add meatballs. Cook 10 minutes or until browned on all sides and no longer pink in centers. Remove meatballs; drain on paper towels.

   *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.

5. Drain drippings from skillet; discard. Pour broth into skillet. Heat over medium-high heat, stirring frequently and scraping up any browned bits. Reduce heat to low.
6. Combine sour cream and flour in small bowl; mix well. Stir sour cream mixture into skillet; cook 5 minutes, stirring constantly. Do not boil. Add meatballs; cook 5 minutes more. Sprinkle with remaining 1 tablespoon parsley.