1 cup homemade breadcrumbs
1/4 cup milk
1/2 cup finely chopped onion
2 tsps. minced garlic
Dash of Worcestershire
1 pound ground chuck
1 pound ground pork
2 large egg yolks
1/2 tsp. black pepper
1/4 tsp .ground allspice
1/4 tsp. freshly grated nutmeg
¼ cup of butter
1/4 cup all-purpose flour
4 cups beef stock
1/4 cup heavy cream
2 tsps. Dijon

Egg noodles

In the bowl of a stand mixer, combine the breadcrumbs and milk mixture, ground chuck, pork, egg yolks, salt, black pepper, allspice, nutmeg, Worcestershire and onions. Beat on medium speed for 1 to 2 minutes.

Using your hands, shape the meatballs into rounds, place on sheet pan; bake at 350 until browned about 25 minutes.

Once all of the meatballs are cooked remove and drain on paper towel. Make the gravy; add butter to a pot and flour to make a roux; 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 Dijon and season with white pepper, place meatballs in gravy and place back in the oven at 275 degrees for about 45 minutes- 1 hour, serve over egg noodles. Serves 4.