1 small onion, chopped very fine (about ¾ cup)
½ cup butter
3 slices white bread
¼ cup milk
1 egg and 2 egg yolks
1 tsp. allspice
½ tsp. nutmeg
2 tsp. salt
½ tsp. black pepper
1 1b. ground beef (85% lean)
1 lb. ground pork
1/3 cup flour
3 cups beef stock
1 cup heavy cream
Sauté onions in 3 Tbs. of the butter over low heat until soft and translucent in a large skillet. Set aside.
Tear bread into small pieces and soak in milk in a small bowl.
In another small bowl, beat egg and egg yolks along with allspice, nutmeg, salt, and black pepper.
In a large bowl combine ground meats, onions, bread, eggs and spices. Massage ingredients together until well mixed. Form into small balls (note the mixture will be wet and sticky).
Melt remaining butter in the skillet. Brown meatballs in batches until lightly browned and just cooked through. Remove and place in a crock pot or Dutch oven.
To the pan drippings add flour and stir until well combined into a roux. Gradually add broth and then cream stirred constantly with a whisk until a rich, smooth, and creamy sauce is born. Pour over meatballs and keep on low heat until ready to serve.