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Mix together all ingredients for the meatballs: ground beef, ground pork, egg yolks, garlic, salt, pepper, panko and parsley. Use hands to mix gently.
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Use a tablespoon to measure meatball mixture. Scoop 1 tbs. of mix out and roll into a ball. Place onto a sheet pan lined with foil, then continue to form all meatballs. You should have between 25-30 total!
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In a large skillet, heat 1 tbs. of olive oil. Place meatballs in pan and cook for two minutes before turning over carefully. Cook for another two minutes, then turn onto pink side. Cook for another two, then remove from pan back onto tin foil.
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Meanwhile, bring a large pot of water to boil over high heat (it will heat faster with the lid on). Cook pasta according to package directions minus two minutes.
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In the same skillet you browned your meatballs, melt 3 tbs. of butter over medium heat. Whisk in flour to create your roux. Slowly pour in beef broth while whisking to create your gravy. Season with salt and pepper then cook, whisking occasionally, until thickened – about 5 minutes.
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Once sauce has thickened, turn heat to low. Stir in Greek yogurt and whisk until smooth.
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When pasta has cooked, drain and place directly into thickened gravy. Place meatballs into pasta and sauce and cook for another 3-4 minutes. Top with chopped parsley and serve warm!
