Ingredients

Instructions

1. 1
   In a large deep sauté pan, heat oil on medium heat. Add onions and garlic. Sauté until onions are translucent, about 4-5 minutes. Add celery and parsley and cook until soft, about 3-4 minutes. Remove onion mixture from heat and allow to cool.
2. 2
   In a large bowl combine beef, egg, onion mixture, breadcrumbs, salt, pepper and allspice. Mix well and form meatballs with your hands about ⅛ cup each.
3. 3
   Add beef stock to the pan and bring to a boil. Reduce heat to medium-low and slowly drop meatballs into the broth. Cover and cook about 20 minutes or until cooked through. Remove the meatballs with a slotted spoon and set aside. Strain the stock, add to blender with cream cheese and pulse until smooth. Return to pan and add corn starch dissolved in water. Simmer a few minutes to thicken.
4. 4
   Top cooked egg noodles with meatballs and sauce. Garnish with parsley, if desired. Serve warm.