2 ½ # ground pork
2 ½ # ground beef
1 c whipped eggs
2 c diced yellow onions
Butter for sautéing onions
½ Tbs Black pepper
1 tsp Allspice
1 tsp nutmeg
1 T salt
1 ½ c bread crumbs, soaked in 1 c milk
Saute onions in butter
Add spices sauté for 1 more minute
Transfer onions t a large mixing bowl and let cool
Combine all other ingredients into the onions in the bowl and work together well.
Form into 2 oz meatballs, refrigerate to allow to cool
Brown meatballs on sauté pan or in a high heat oven (425) on a rack
Place meatballs in a casserole or baking dish.
Cover with beef stock and put in oven at 325 for 45 minutes
Remove meatballs from pans. Strain the broth to make gravy.
For the gravy:
In a small sauce pan, melt 2 tbs butter over medium heat, add 2 Tbs of flour and stir to make a roux. Cook the roux for a minute or two. Add the hot broth and whisk vigorously to combine. Bring it to temperature and allow it to thicken. Pour gravy over the meatballs to serve.