Meatballs and noodles - what could go wrong?

I've been staring down this recipe for a while... a long while. My one kid loves meatball the other noodles... Andy agreed this one looked good - so forwarded we went! We made the meatballs ahead on Sunday thinking we were so smart doing meal prep. I'm REALLY glad we did that since the day we had this dish we were packing for camping, 3 of the 4 of us had strep... it was crazy. Hindsight I would have just done take out or left overs but we already had the meatballs made. Cooking up the meatballs I felt like I was getting showered with sparks! I did it in a Dutch oven to contain some of the splattering. It was very easy - and shockingly - everyone had clean plates with very little prodding. Nicholas of course asked when do we get to have meatballs again, while eating meatballs. Bronwyn isn't as much a fan of meatballs so she wasn't in such a hurry to do the same. All in all - pretty yummy.

Swedish Meatball Pasta

8 ounces elbow macaroni
3/4 pound ground beef
3/4 pound ground pork
1/3 cup Panko
2 large egg yolks
2 green onions, thinly sliced
2 tablespoons chopped fresh parsley leaves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper, to taste
1 tablespoon olive oil
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups beef stock
1/3 cup sour cream

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a large bowl, combine ground beef, ground pork, Panko, egg yolks, green onions, parsley, allspice and nutmeg; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/4-inch meatballs, forming about 24 meatballs.
Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
Melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and cook, whisking constantly, until slightly thickened, about 3-5 minutes.
Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 5 minutes. Stir in pasta and sour cream until heated through, about 2-3 minutes; season with salt and pepper, to taste.