1In a medium bowl, mix the milk and yogurt. Add the bread and press to submerge. Let stand until saturated, about 10 minutes.
In a medium skillet, heat the oil. Add the onion, and cook over moderate heat until softened minutes. Add allspice, ginger, and nutmeg;cook for 1 minute.
2In a large bowl. combine the meats and the bread mixture, onion, and egg yolk. Sprinkle with salt and pepper and blend well. Form into 80 teaspoon size meatballs.
3In a large skillet add vegetable oil and Cook the meatballs in batches over moderate heat, turning to cook on all sides until lightly charred, about 5 minutes,per batch.
In a large , deep skillet,or pot, boil the stock over high heat until reduced to 2 cups,about 10 minuets. Add the brandy and boil 2 minutes. Whisk in the creme fraiche(like sour cream), gjetost cheese(get at Whole Foods), and cocoa powder and bring to a simmer.
5Add the meatballs and simmer over low heat, stirring occasionally, until meatballs are cooked through and the gravy is slightly thickened, about 10 minutes.
Serve with mashed potatoes and rutabagas together.