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 ½ teaspoon allspice
½ teaspoon nutmeg
2 teaspoons salt
½ teaspoon black pepper
1-pound 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 1 teaspoon of the 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. Note – the mixture will be wet and sticky. To avoid having the meat stick to your hands as you for the meatballs, dip your hands into a bowl of water and form the meatballs (about the size of a golf ball) with wet hands. If the meat starts to stick, wet your hands again.
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 remaining ½ teaspoon allspice 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.