Make and roll the meatballs, then transfer to a freezer to freeze until they can be transferred to a resealable bag or container.

Make the sauce, except for the sour cream. Once cool enough to handle, transfer to a bag or container.

Chop the broccoli and transfer to a resealable bag or container.

Slice the garlic and store in a resealable bag or container.

All prepped ingredients will store in the fridge for up to 4 days, or in the freezer for 3 months.

Preheat the oven to 350*F and line a sheet pan with parchment paper or foil.

Place the meatballs on the sheet pan, leaving about an inch between each meatball.

If meatballs are frozen: Bake 18-22 minutes, or until the meatballs are cooked through and beginning to brown.

If meatballs are not frozen: Bake 13-15 minutes, or until the meatballs are cooked through and beginning to brown.

Het 2 tablespoons olive oil in a saute pan over medium heat until shimmering, then add the broccoli.

Cook, stirring occasionally, until the broccoli has begun to soften and brown.

Add the garlic and broth and stir to coat, then turn the heat to low.

Place a tight-fitting lid on the pan and cook, stirring occasionally, for about 8-10 minutes or until the broccoli and garlic are soft and the liquid has dissolved.

Bring a pot of salted water to a boil and add the egg noodles. Cook until al dente, then drain.

Heat the sauce in a wide saucepan on low heat, stirring occasionally, until simmering.

Remove the sauce from the heat and stir in the sour cream.

Serve the meatballs on the egg noodles with sauce spooned on top, and the garlic broccoli on the side.

Make the meatballs: Preheat the oven to 350*F and line a sheet pan with parchment paper or foil.

Combine in a food processor the breadcrumbs, milk, onion, garlic, pork, beef, nutmeg, and allspice, yolks and egg.

Process until all ingredients are combined and smooth.

Roll balls in even 1-2” sizes and transfer to the sheet pan, leaving about 1 inch between each meatball.

Bake the meatballs for 15-18 minutes or until cooked through and lightly browned.

Break the broccoli into florets and discard the stems. Add the broccoli to the saute pan, tossing to coat with the oil.

Cook the broccoli 5-8 minutes, stirring occasionally, until the broccoli starts to soften and brown.

Slice each garlic clove in half.

Add the garlic and chicken broth and turn the heat to low.

Place a tight-fitting lid on the pan and cook, stirring occasionally, for about 8-10 minutes or until the broccoli and garlic are soft and the liquid has dissolved.

Stir in the flour whisking until combined, and let cook, stirring occasionally until the mixture has lightly browned.

Slowly add the beef broth, whisking until smooth and no lumps remain.

Remove from heat and stir in the sour cream until smooth.

While the sauce is cooking, boil the egg noodles in salted water until al dente, then drain.

Serve the meatballs on top of the egg noodles with the sauce spooned on top, and the garlic broccoli on the side.