(Total prep time: 15-minutes / total cook time: 20 minutes)
1.5 lbs. ground Bear
1 lb. ground Pork
2 pieces white bread (torn)
1/4 cup milk
1/2 sweet onion, finely chopped
3 tblsp. butter
2 tsp. salt
1 tsp. pepper
1/2 tsp. nutmeg
1/2 tsp. allspice
3 cups beef broth
1/4 cup heavy cream
Preheat cast iron skillet or sauté pan on stovetop over medium-low heat and preheat oven to 250 degrees.
Tear up the two pieces of white bread, place into small bowl and add milk. Set aside.
Melt 1 tblsp. butter in pan, add the onion and a pinch of salt. Sauté until transparent. Set aside.
In a large bowl or bowl of a stand mixer combine meat, sauteed onion, bread and milk mixture, egg, salt, pepper, nutmeg, allspice. Mix well for about 1 min.
Using a tablespoon, create meatballs a little larger than 1 in. in diameter (ping-pong ball size). Set meatballs on a cookie sheet lined with wax paper (less dishes!)
Melt 1 tblsp. butter in pan. Place meatballs (about 8-10) in the preheated skillet or pan and brown on all sides for about 12 minutes. Remove from pan and place into oven proof dish. Place oven proof dish with sautéed meatballs into oven, then add butter, melt, and sautee the next batch of meatballs following the directions above. Remove meatballs from pan and place into the oven proof dish, return to oven.
Decrease the heat to low and add the flour to the pan. Wisk until lightly brown, 1 -2 min. Gradually add the beef stock and wisk until sauce begins to thicken. Add the heavy cream and continue to cook until the gravy readches desired consistency.
Remove meatballs from the oven, add them back into the cast iron pan or pour the sauce over the meatballs and serve in the oven proof dish. If you need to keep them warm, use a small crock pot or place into small covered sauce pan on the stove top.