For the meatballs, in a large bowl add 1 cup of Italian seasoned breadcrumbs, 1/4 cup of heavy whipping cream, 4 cloves of minced garlic, 1 finely diced shallot, 1/2 cup of finely chopped parsley, 1/4 teaspoon of all spice, salt and pepper to taste, 2 whisked eggs, 1 pound of ground chuck, and 1 pound of ground Italian sausage. Mix until well combined, then use about 1 tablespoon of the mixture to roll out each meatball. Brown the meatballs on all sides in a large pan with oil on medium heat, and set them aside. To the same pan add 5 tablespoons of butter, 1/3 cup of flour, and a 1/2 teaspoon of all spice. Whisk it all together until well combined. Then whisk in 1.5 cups of dry white wine and 3 cups of beef stock. Bring this to a nice simmer, letting the wine cook off. Then turn the heat down to medium-low and add 1 cup of heavy cream, 1/2 cup of full fat sour cream, 1 tablespoon of dark soy sauce, salt (or more soy sauce) and pepper to taste. Then add your meatballs into the sauce, and let them cook on low for about 10 minutes (stirring occasionally.) Cook 1 pound of ditalini pasta according to package directions. When serving, mix some sauce with your pasta and top it with the meatballs, some extra sauce, parmesan cheese, and Italian parsley. Make sure to serve with a side of Lingonberry jam. Enjoy💜
