Combine ground beef, ground pork, fresh breadcrumbs, egg, diced onion, and allspice in a large bowl. Mix gently with about 20 strokes using your hands until just combined. Shape mixture into 1.5-inch rounds.
8 oz ground beef, 8 oz ground pork, 1 cup fresh breadcrumbs, 1 large egg, ½ cup yellow onion, ½ tsp ground allspice
Heat butter in a large skillet over medium heat until foaming. Add meatballs with 1 inch spacing to avoid crowding. Brown for 5 minutes per side until golden crust forms. Remove meatballs to a plate; they will finish cooking later.
2 tbsp butter
Add beef broth to the same skillet, scraping up browned bits with a wooden spoon. Cook the diced onions in broth for 3-4 minutes until translucent. Stir in heavy cream and bring to a simmer.
½ cup beef broth, ½ cup yellow onion, ¾ cup heavy cream
Return browned meatballs to the skillet with the sauce. Reduce heat to low, cover, and simmer for 12-15 minutes until meatballs reach an internal temperature of 160°F and sauce thickens.
While meatballs simmer, boil egg noodles according to package instructions in salted water. Drain noodles and toss with butter. Serve meatballs and cream sauce over the buttered noodles immediately.
8 oz egg noodles, 2 tbsp butter
