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1
In a large skillet, saute the onion in margarine until clear about 3-4 minutes.
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2
Put cooked onions in large bowl.
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3
Soak the breadcrumbs with milk and add to bowl with onions.
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4
Add the rest of the ingredients to the bowl with onion/breadcrumbs and mix by hand until very well combined.
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5
Form meatballs (if you oil your hands first the mix will not stick as much) and set aside on wax paper they will be soft.
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6
Brown the meatballs gently in batches until all are cooked about 6 minutes over medium heat until firm.
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7
Meanwhile put on pot of water and prepare to drop in the pasta as you start the sauce.
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8
In the same skillet you browned the meatballs (drain the oil off but not the bits) then melt the margarine and sprinkle on the flour over medium heat mix well and allow the fat and flour to cook for 4-5 minutes.
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9
It is okay if starts to brown a bit but do not allow it to burn.
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10
Add the beef broth and allow to simmer and thicken turn the heat down to low and add sour cream, salt, pepper and return the meatballs to the sauce.
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11
If the sauce is too thick, adjust with additional broth or water.
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12
Stir gently and cover until heated through.
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13
Drain the pasta and place portion on each plate smother with meatballs and sauce.
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14
Dress with chopped parsley or chives (optional) Have additional sour cream table-side if your crew like it.
