1 small onion, chopped 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 tablespoons 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, soaked bread, and eggs beaten with spices. Massage ingredients together until well mixed. Form into small balls (Note - the mixture will be wet and sticky).

Melt the 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 to form a roux. Gradually add broth and then cream stirring constantly with a whisk until a rich, smooth, and velvety sauce is born. Pour the sauce over the meatballs and keep warm until ready to serve.