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1
Preheat oven to 200F.
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2
Tear the bread into pieces and place in a small mixing bowl and cover with the milk.
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Make sure it's absorbing but not saturated.
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4
Add a little more milk if necessary, just not too much.
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Set aside.
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6
In a 12-inch straight sided saute pan or electric frying pan.
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7
I prefer electric as you can control the heat better.
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Over medium heat, melt 2 tablespoons butter.
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Add the onion, a pinch of salt, a little pepper and sweat until the onions are soft, about 5-7 minutes.
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Remove from the heat and set aside.
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11
In the bowl of a stand mixer, combine the bread and milk mixture, ground beef, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, cinnamon, nutmeg, and onions.
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Beat on medium speed for 1 to 2 minutes.
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Roll meat in to small balls, very small, bite sized and place on a large cutting board lined with wax paper.
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Heat another 1-2 tablespoons of butter, in the same pan that was used for the onions, over medium-low heat, or in an electric skillet set to 300F.
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Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes.
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You want them nice and browned.
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Remove the meatballs to an ovenproof dish using a slotted spoon.
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Cover and place in the warmed oven.
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Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet that was used for sauteing the meatballs.
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Whisk until lightly browned.
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It will be thick and lumpy.
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Approximately 1 to 2 minutes.
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Gradually add about half of the beef stock, raise the heat a little and whisk until sauce begins to simmer and thicken.
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Add the rest of the beef stock and simmer for 1-3 more minutes.
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Remove the meatballs from the oven, cover with the gravy and serve over buttered egg noodles.
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Tips: This recipe yields about 100 meatballs depending on size.
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It is important they are bite sized.
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I tend to roll them in batches as I brown them.
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I can get about 25-30 in the pan at a time.
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30
If you don't do both simultaneously it can take 2 hours or more to prepare.
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If you cook early you can turn off the oven and leave the meatballs in there for easy heating later.
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They can sit in the oven a long time without drying out.
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If your sauce is too thick add a little more beef stock.
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If it's to thin dilute some flour into cold beef stock and add to the sauce slowly and simmer until you reach the desired consistency.
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Enjoy!!
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