Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Peel the skin off of the onion, and grate the onion using a grater. Add the onion juice and grated onion to a large bowl.

Rip the bread into small pieces, discarding the crusts. Add to the bowl with the onions and mix together.

Measure out the beef, pork, egg, nutmeg, allspice, pepper and salt and add them to the bowl with the egg and bread. Mix together well with your hands until the mixture comes together.

Roll the meat into balls about 1 inch or a bit larger.

Measure out the ingredients for the sauce; the butter, flour, beef stock, cream, pepper and salt.

Preheat the oven to 350°F.

Heat a large frying pan over medium high heat and add a small splash of oil. Once the oil is shimmering, add the meatballs into the pan, and cook them until browned on all sides. Remove them from the pan and set on a parchment lined baking sheet. Cook the meatballs until they reach an internal temperature of 165°F.

To make the gravy, heat the butter in the same pan you used to make the gravy over medium heat until melted.

Add the flour and whisk together for 1 minute to form the roux. Add the beef stock and let the sauce come to a slow simmer. Add in the cream and bring back to a simmer. Season it with pepper and salt, and cook for another 4 – 5 minutes.

Toss the meatballs in the gravy and serve.