Make the Meatballs

1. Combine Ingredients: In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, chopped onion, egg, salt, pepper, allspice, and nutmeg. Mix everything together until well combined. Use your hands or a spoon, but avoid overmixing as it can make the meatballs tough.
2. Form the Meatballs: Roll the mixture into small meatballs, about 1 inch in diameter. You should get about 20-24 meatballs, depending on the size.

Cook the Meatballs

1. Heat the Pan: In a large skillet, heat the butter over medium-high heat. Once hot, add the meatballs in batches, making sure not to crowd the pan. Fry the meatballs for 6-8 minutes, turning occasionally, until they’re browned on all sides and cooked through. Remove the meatballs from the skillet and set them aside.

Make the Gravy

1. Make a Roux: In the same skillet, add the butter for the gravy. Once melted, stir in the flour and cook for 1-2 minutes, whisking constantly, until it forms a golden roux.
2. Add the Broth: Gradually whisk in the beef broth, making sure to remove any bits stuck to the bottom of the pan. Bring the mixture to a simmer, then stir in the soy sauce, heavy cream, and season with salt and pepper. Let the gravy simmer for 3-4 minutes until it thickens.

Combine the Meatballs and Gravy

1. Return the Meatballs: Place the cooked meatballs back into the skillet with the gravy, spooning the sauce over them. Simmer for another 5 minutes, ensuring the meatballs are heated through and the flavors meld together.
2. Serve: Once the meatballs are coated in the rich gravy, remove from heat and serve immediately.