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 teaspoon allspice
½ teaspoon nutmeg
2 teaspoon salt
½ teaspoon black pepper
1 1b. ground beef (85% lean)
1 pound ground pork
⅓ 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.