|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Butter||2 Tablespoon, divided|
|Onion||1 Small, chopped|
|Ground beef||1 Pound|
|Ground pork||1⁄2 Pound|
|Chopped parsley||3 Tablespoon, divided (fresh)|
|Black pepper||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Beef broth||1 Cup (16 tbs)|
|All purpose flour||1 Tablespoon|
|Sour cream||1 Cup (16 tbs)|
Combine bread crumbs and cream in small bowl; mix well. Let stand 10 minutes. Melt 1 tablespoon butter in large skillet over medium heat. Add onion. Cook and stir 5 minutes or until onion is tender. Combine beef, pork, bread crumb mixture, onion, 2 tablespoons parsley, salt, pepper and allspice in large bowl; mix well. Cover; refrigerate 1 hour.
Pat meat mixture into 1-inch-thick square on cutting board. Cut into 36 squares. Shape each square into a ball. Melt remaining 1 tablespoon butter in large skillet over medium heat. Add meatballs. Cook 10 minutes or until browned on all sides and no longer pink in centers. Remove meatballs from skillet; drain on paper towels.
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.
Combine flour and sour cream in small bowl until smooth; 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. Garnish as desired.