Soak bread in milk. Sweat onion in butter and salt over low heat (in skillet.) Add beef, pork, bread, onions, yolks, 1 teaspoon salt, pepper, nutmeg, and allspice to mixer bowl. With porkchop attachment, beat on medium speed for 2 minutes. Shape into 1 oz balls.

Heat 2 tablespoons clarified butter in skillet set to 250° (or in pan over medium heat.) Brown meatballs on all sides (turn with 2 spoons) about 7 - 10 minutes. Put in warm (200°) oven. Sift¼ cups flour into pan and stir it in. Add 3 cups beef broth and¼ cups heavy cream. Boost heat until just a boil, then drop heat and simmer until sauce thickens, stirring often.

Add meatballs back to pan and serve.