Ingredients
2 large eggs, lightly beaten1 cup whole milk1 cup dry bread crumbs1/2 cup finely chopped onion2 teaspoons salt2 teaspoons sugar1/2 teaspoon each ground ginger, nutmeg and allspice1/4 teaspoon pepper2 pounds extra-lean ground beef (95% lean)1 pound ground porkGRAVY:2 tablespoons finely chopped onion3 tablespoons butter5 tablespoons all-purpose flour4 cups beef broth1/2 cup heavy whipping creamDash cayenne pepperDash white pepper
Preparation
In a large bowl, combine the eggs, milk, bread crumbs, onion and seasonings. Let stand until crumbs absorb milk. Add meat; stir until well blended. Shape into 1-in. meatballs.
Place meatballs on a greased rack in a shallow baking pan. Bake at 400° until browned, about 18 minutes or until a thermometer reads 160°; drain. Set aside.
For gravy, in a large skillet, saute onion in butter until tender. Stir in flour and brown lightly. Slowly add broth; cook and stir until smooth and thickened. Blend in the cream, cayenne and white pepper. Gently stir in meatballs; heat through but do not boil.
