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1
Measure the bread crumbs and 1/2 cup of the cream into the mixing bowl.
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2
Let it sit for 5 minutes.
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3
With the paring knife, peel the onion and chop it up into small pieces.
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4
Break the egg into the small bowl and beat it with the fork.
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5
Add the meat and the cut-up onion to the bread crumbs and cream.
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6
Mix well.
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7
Stir in the egg, the salt and the allspice.
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8
Pick up a small amount ot the mixture - about as big as a plum - with your hand.
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9
Roll it between your palms.
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10
Shape it into a ball.
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11
Place each ball when you have made it on the plate.
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12
Continue until all the meat is rolled into balls.
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13
Melt the butter in the frying pan, over low heat.
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14
Place a few meat balls in the pan.
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15
Roll them from side to side with the spoon until they are browned on all sides.
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16
Remove them to a plate.
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17
Continue until all the balls are browned.
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18
Turn off the heat.
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19
Add the flour to the frying pan.
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20
Stir it with the fat and meat juice until it is all mixed together.
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21
Scrape up the meat that has tuck to the bottom of the pan with the mixing spoon.
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22
Add the second 1/2 c of cream and the milk to the mixture in the pan.
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23
Stir it until it makes a smooth sauce.
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24
Return the meat balls to the frying pan with the sauce.
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25
Cover the pan with the lid.
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26
Simmer it over a very low flame for 25 minutes.
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27
Arrange the meat balls on the serving platter and pour the gravy over them.
