Step 1: Make the Meatball Mixture
In a large bowl, combine the ground beef, ground pork, minced parsley, allspice, nutmeg, finley chopped onion, kosher salt, black pepper, minced garlic, oats, and eggs. Mix gently with your hands until just combined – overmixing will make the meatballs tough.
Step 3: Form the Meatballs
With wet hands (to prevent sticking), form the mixture into meatballs roughly 1-inch in diameter. You should get about 24-30 meatballs. Place them on a baking sheet and refrigerate for 30 minutes to firm up.
Step 4: Cook the Meatballs
Heat the olive oil in a large skillet over medium heat. Working in batches to avoid crowding, brown the meatballs on all sides, about 8-10 minutes per batch. They don't need to be fully cooked through as they'll finish in the sauce. Transfer to a plate and set aside.
Step 5: Make the Cream Gravy
In the same skillet, melt the stick of butter. Add the flour and whisk constantly for about 2 minutes to create a roux. Slowly whisk in the beef stock, making sure to scrape up all the browned bits from the bottom of the pan – that's where the flavor is! Bring to a simmer and let it thicken for about 5 minutes. Add the kosher salt, black pepper, lemon juice, allspice, and nutmeg. Finally, stir in the heavy cream and let simmer until slightly thickened.
Step 6: Finish Cooking
Return the meatballs to the skillet, spooning the sauce over them. Cover and simmer gently for about 10 minutes, until the meatballs are cooked through and have absorbed some of the sauce.
