Step 1

Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached parchment paper, and set it aside.

Step 2

Peel and grate the onion on a standard size cheese grater. Squeeze out the excess moisture.

Step 3

In a large bowl, place the egg yolks, milk, bread crumbs, prepared grated onion, salt, pepper, and allspice, and mix to combine well.

Step 4

Break up the ground pork and ground beef with your hands, so it’s a bit loose, and add it to the bowl. With a large mixing spoon, mix everything together gently but completely, taking care not to squeeze the meat too much.

Step 5

Using a small spring-loaded ice cream scoop or wet hands, portion the meatball mixture into golf ball-size balls and place on the prepared baking sheet about 1-inch apart from one another.

Step 6

Shape gently with wet fingertips to ensure that the balls are relatively round.

Step 7

Place the baking sheet in the center of the preheated oven and bake for about 20 minutes or until firm to the touch and at least 160°F in the center when probed with an instant read thermometer. Remove the meatballs from the oven.

Step 8

Place a large sauté pan over medium-high heat and melt the butter. Add the flour blend and cook, whisking constantly, until it has begun to thicken and brown very slightly and smells nutty (about 1 minute).

Step 9

Add the soy sauce and vinegar, whisking constantly. The mixture will bubble up.

Step 10

Add the chicken stock slowly, whisking constantly; bring to a simmer and cook until the sauce has begun to thicken (about 6 minutes). This isn’t a very thick gravy.

Step 11

Finish by adding the cream, whisking constantly. Return the mixture to a simmer.

Step 12

Add the cooked meatballs to the sauce and cook until heated through, or place the meatballs on a plate and pour the hot sauce over the meatballs.

Step 13

Sprinkle the meatballs with the chopped fresh parsley and serve hot with optional white rice or noodles.