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1
To make the meatballs, heat the butter in a skillet over medium heat.
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2
Saute the onion, garlic, allspice, salt, and white pepper for about 5 minutes, or until garlic and onions are soft.
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3
(I just used dry minced onion, so I just cooked it for about a minute.)
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4
Add the milk and Worcestershire sauce to the mixture, and bring to a simmer.
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5
Dump the breadcrumbs in a bowl.
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6
Pour the hot skillet mixture over the breadcrumbs and stir together.
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7
Add the beef, pork, egg and egg white to the bowl, and mix until combined.
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8
(Its easiest to use your hands and squish everything together for about 5 minutes.)
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9
Spray a sheet pan to grease, and roll the meat into 1-inch balls, and place on a baking sheet.
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10
One recipe makes about 35-40 meatballs.
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11
Cover your sheet with plastic wrap and refrigerate the meatballs for about an hour.
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12
(I stuck them in the freezer for about 25 minutes.)
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13
Heat the oven to 400 degrees F and bake the meatballs for about 20 minutes, or until cooked through.
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14
To make the gravy, melt the butter in a skillet and add the flour.
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15
Cook for a few minutes while whisking.
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16
Pour in the beef broth and Worcestershire sauce, bring to a simmer.
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17
Finally, add the heavy cream and the cooked meatballs.
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18
Let simmer, until the gravy thickens, about 10 minutes Season with salt and pepper, to taste.
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19
Serve as is, or on top of a bed of rice, noodles, or potatoes.
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20
Garnish with parsley.
