• In a large pot of salted water, cook pasta al dente according to package directions. Drain. Add pasta to a 9x13 baking dish (or similar size) sprayed with nonstick cooking spray.

Meatballs

• Heat butter in saute pan over medium heat. Add the finely chopped onions, salt, pepper, allspice and nutmeg. Saute for 5 minutes, stirring often. Add the minced garlic and cook for an additional 2 minutes. Turn the heat to medium-low and add the milk. Bring to a simmer.
• Place the bread crumbs in a large bowl. Take the onion mixture off the heat and pour over the breadcrumbs. Stir until combined. Mixture will resemble a thick paste. Let mixture cool.
• Place beef, pork and eggs in a large bowl. Add the bread crumb mixture and mix until evenly combined. Do not overmix or your meatballs will be tough. Form into 1-inch balls. I made about 30 meatballs. The half serving of meatballs will give you 15 meatballs. Refrigerate for 30 minutes.
• Preheat oven to 375 degrees.

  Heat 3 Tbsp. of olive oil in a large skillet over medium heat. Gently add the meatballs in batches (I added 10 meatballs at a time to skillet) and brown on all sides. Transfer meatballs to the 9x13 baking dish with the pasta. Drain extra grease from skillet.

Gravy

• In the same skillet you used to cook the meatballs melt the 6 Tbsp. butter over medium heat. Add the flour and whisk constantly for 2 minutes until smooth. Whisk in the beef broth and Worcestershire. Bring to a simmer. Add the fresh parsley and the heavy cream. Reduce the heat and continue whisking until the gravy thickens (about 10-15 minutes). Season with the kosher salt and pepper. Pour the gravy over the meatballs and pasta and toss lightly. Bake for 30-35 minutes until bubbly. Serve immediately.