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1
Heat the oven to broil and arrange a rack in the upper third.
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2
Heat the oil in a large frying pan over medium heat until shimmering.
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3
Add the onions and garlic and cook, stirring occasionally, until the onions have softened, about 6 to 8 minutes.
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4
Remove the pan from the heat and let cool slightly.
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5
Tear the bread into rough 1-inch pieces and place in a large bowl.
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6
Add the milk and stir until the mixture forms a wet mash.
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7
Let sit until the bread absorbs all of the milk, about 5 minutes.
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8
Add the slightly cooled onions and garlic, as well as the elk, pork, salt, pepper, and 3/4 teaspoon of the allspice.
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9
Using your hands, mix until just combined.
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10
Fill a medium bowl with water.
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11
Set aside two rimmed baking sheets.
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12
Form the meat mixture into about 48 (1-1/4-inch) meatballs, wetting your hands as necessary to keep the mixture from sticking, and place them about 1/2 inch apart on the baking sheets.
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13
Place the tomato puree, vinegar, bourbon, brown sugar, ketchup, molasses, Worcestershire, chili powder, and remaining 3/4 teaspoon allspice in a large pot or Dutch oven and whisk to combine.
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14
Bring the mixture to a boil over medium-high heat.
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15
Reduce the heat to low and simmer.
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16
Meanwhile, place 1 sheet of meatballs in the oven and broil until browned all over, about 10 minutes.
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17
Transfer the meatballs to the pot of simmering sauce and gently stir to coat.
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18
Repeat with the second sheet of meatballs.
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19
Simmer, carefully stirring the meatballs occasionally, until the sauce has thickened slightly and the meatballs are fully cooked, about 30 to 40 minutes.
