3 oz (2 slices) fresh white bread
1/4 cup milk
3 tbs clarified butter
1/2 small onion, finely chopped
pinch, plus tsp kosher salt
3/4 lb lean ground beef
3/4 lb lean ground pork or veal
2 large egg yolks
about 12 turns of a pepper mill
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 cup flour
3 cups beef stock
1/4 cup whipping cream
canola oil for cooking meatballs
Tear bread into small pieces, place into a small bowl and drizzle with milk. Set aside.
Into a large frying pan over medium low heat, add butter. When hot, add onions together with a pinch of salt. Sweat until soft, then remove from heat and set aside.
In the bowl of a stand mixer, add bread mixture, ground meats, egg yolks, seasonings and onions. Turn to medium speed and beat for 2 minutes.
Form mixture into 25-30 1-oz meatballs, placing them on a baking sheet.
In batches, fry meatballs over medium-low heat. Cook until golden on all sides. Remove, using a slotted spoon, to a casserole dish and place in a 350F oven to finish cooking (to an internal temperature of 160F).
Meanwhile, reduce heat under pan, melt remaining butter and add flour. Whisk until light brown, about 1 or 2 minutes. Gradually add beef stock, whisking until sauce begins to thicken. Add cream, whisking until sauce reaches the consistency of gravy. Adjust seasoning. Pour over meatballs and serve with egg noodles and sour cream.