1Tear the bread into pieces and place in a small mixing bowl along with the milk.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of butter.
Add the onion and a pinch of salt and sweat the onions until soft.
Remove from the heat and set aside.
2In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
3Use a small scoop to portion meatballs. Using your hands, shape the meatballs into rounds and place on a sheet pan. You can either bake the meatballs in a 350 degree oven until cooked through or heat the remaining butter in a saute pan and cook the meatballs until browned on all sides.
4Once all the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Add the meatballs back to the pan and cover with the gravy.
**Please note, if you bake the meatballs in the oven, you will need to melt 1 tablespoon of butter to the skillet before add the flour to make the sauce.