Directions

• Meatballs
• Place a cast iron skillet over medium heat, melt 1 tablespoon butter. Add onion and a pinch of salt and sweat until onions are soft. Remove from heat and set aside.
• Put one half of chicken stock plus egg yolks, onions, garlic, parsley, and allspice in a blender and purée. Drizzle in more chicken stock if needed to get mixture to purée.
• In a large bowl, combine meats, bread crumbs, parmesan cheese, pureed stock mix, red pepper flakes, and salt.
• Use your hands to combine until mixture is uniform, do not over mix.
• Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
• Pour about 1/2 inch of extra virgin olive oil in a large cast iron skillet and heat over medium-high flame.
• Add meatballs to skillet, working in batches if necessary, and brown meatballs, turning once.
  This should take about 10 minutes.
• Remove meatballs from skillet or saute pan and drain on a plate lined with paper towels.
• Reduce heat to medium. Melt butter and whisk in flour until it has turned golden brown.
• Gradually add beef stock and whisk until sauce begins to thicken.
• Add cream, worcestershire sauce, salt, and pepper. Continue to stir until well-combined.
• Add meatballs back to skillet and toss gently to coat well. Sprinkle with fresh parsley.