-
1
In a small, heavy skillet over medium-high heat, melt 1 tablespoon butter.
-
2
Add the onions and saute, stirring often until soft, about 1 to 2 minutes.
-
3
Remove from the heat and set aside.
-
4
In the large bowl of an electric mixer, combine the bread crumbs and water.
-
5
Let stand until soft, about 1 to 2 minutes.
-
6
Add the reserved onions along with the beef, pork, egg yolks, salt, pepper, nutmeg, and allspice.
-
7
Beat on low speed until smooth.
-
8
Turn the mixer to high speed and beat until the mixture is light in color and fluffy, about 10 minutes.
-
9
Using 2 spoons dipped in cold water, shape the meat into 1-inch balls.
-
10
In a large skillet over medium heat, melt 4 tablespoons butter.
-
11
Cook the meatballs in batches of about 15 to 20 at a time and brown on all sides.
-
12
Remove with a slotted spoon and drain briefly on paper towels before removing to a warmed serving platter.
-
13
Cover to keep warm.
-
14
When all the meatballs are cooked, reduce the heat to low and add the flour to the skillet.
-
15
Cook, stirring, until lightly browned.
-
16
Slowly add the beef stock.
-
17
Cook, whisking, until the gravy is thick and smooth.
-
18
Strain, if desired.
-
19
Pour the gravy over the meatballs and serve hot.
