Step 1

In a small mixing bowl. soak the bread in the milk until very soft.

Step 2

In a large mixing bowl, combine all the meatball ingredients (except the butter), then add the soaked bread, and mix together well with your hands.

Step 3

Shape the mixture into golf ball sized balls, you should end up with about 2 dozen.

Step 4

Heat the butter in a large skillet (I use cast iron) and add the meatballs.

Step 5

Cook a batch at a time, until very browned on the outside, but cooked through, about 10 minutes per batch. shake the skillet from time to time so the meatballs roll around, and brown evenly.

Step 6

Place the cooked meatballs in the oven to keep warm.

Step 7

Pour 1 cup of stock into the hot skillet you used to brown the meatballs, let it simmer for about 5 minutes while scraping the bottom of the skillet with a spatula to release any stuck bits from the meatballs.

Step 8

Strain that 'gravy' into a small saucepan, then stir in the remaining cup of stock.

Step 9

In a small mixing bowl, whisk the flour into the cold water until smooth, then whisk this mixture into the warm gravy.

Step 10

Let this simmer for about 5 minutes, whisking constantly, until it thickens, then add the cream and salt and pepper.

Step 11

Transfer to gravy bowl and serve.