Step 1

In a medium sized bowl combine ground pork, ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.

Step 2

Roll into 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.

Step 3

Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.

Step 4

Add the meatballs back to the skillet and continue to simmer over low heat.

Step 5

While the meatballs are cooking, boil a pot of salted water. Cook pasta to preferred doneness and drain. Add to the meatballs and sauce and toss to coat.

Step 6

Serve hot with additional parsley as garnish.